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Sexagenarian

132 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Rob
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday February 26th 2020
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1.043
1.011
4.3%
30.7
9.5
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 92.9%
58 g United Kingdom - Chocolate58 g Chocolate 34 425 0.7%
330 g United Kingdom - Crystal 60L330 g Crystal 60L 34 60 3.8%
220 g Torrified Wheat220 g Torrified Wheat 36 2 2.6%
8,608 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 10.95 27.6%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 9.12 20.7%
35 g East Kent Goldings35 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 8.18 24.1%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 2.43 27.6%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
53 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.43 L. Suggest reducing initial water volume to 45.4 L and adding 3.03 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 57.33 L. Suggest reducing strike water volume to 39.72 L and adding 11.93 L sparge/top-off. 51.6
Strike water volume at mash thickness of 6 L/kg 51.6
Mash volume with grains 57.3
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 6.3 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.4 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 42 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 42
Total: 65.5  
Equipment Profile Used: System Default
 
Notes

66 litres water treated with 53ml AMS
7 litres removed for sparging
Salts additions -10g CaCl, 2.5g Salt, 2.5g Mag Sulfate, 4.2g Gypsum
Water heated to 40°c and doughed in
Mash Schedule 65 (12 mins) - 67 (47mins) - 77 (10mins)
Mash Ph 5.5
Malt pipe removed and grist stirred halfway into mash
Pre Boil Gravity 11 brix
Protofloc added 8:30 to go
Whirlpooled and cooled
46 litres in fermenter
OG 1.046
FG 1.014

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  • Last Updated: 2020-03-16 16:08 UTC