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Grandad Zebs Session Ale

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: BBB
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created Sunday May 10th 2020
1.060
1.013
6.1%
9.3
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,900 g United Kingdom - Maris Otter Pale4900 g Maris Otter Pale 38 8.51 85.7%
185 g United Kingdom - Crystal 55L185 g Crystal 55L 34 145.27 3.2%
250 g Castle Malting - Château Biscuit250 g Château Biscuit 35 43.87 4.4%
380 g Weyermann - Caramunich Type 1380 g Caramunich Type 1 33.5 91.9 6.6%
5,715 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Challenger60 g Challenger Hops Pellet 6.1 Boil 0 min 66.7%
15 g Challenger15 g Challenger Hops Pellet 6.1 Boil 50 min 9.26 16.7%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 0 min 16.7%
90 g / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9.1 L Strike 66.5 °C 90 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Whirlfloc Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.2 qt/lb 3.77 15.1  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 5.67 g | 22.7 qt) 5.63 22.5  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 7.66 30.6  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.08 24.3  
Top off amount 0.26 1.1  
Going into fermentor 6.34 25.4  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Wilko gervin ale yeast used
1/4 tablet of protofloc added 10 mins before flame out.
Based on G.W bass clone

Last Updated and Sharing
 
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  • Last Updated: 2020-05-19 17:43 UTC