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Arnhem Buzz

115 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 115 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Wednesday May 13th 2020
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OG: 1.046 FG: 1.015 ABV: 4.1% IBU: 37

1.038
1.007
4.2%
41.2
8.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg United Kingdom - Maris Otter Pale3.2 kg Maris Otter Pale 38 3.75 84.9%
230 g United Kingdom - Crystal 50L230 g Crystal 50L 34 50 6.1%
280 g Brown Sugar280 g Brown Sugar - (late boil kettle addition) 45 15 7.4%
60 g Molasses60 g Molasses - (late boil kettle addition) 36 80 1.6%
3,770 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Leaf/Whole 4.5 Boil 90 min 11.59 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 90 min 12.88 33.3%
20 g Bramling Cross20 g Bramling Cross Hops Leaf/Whole 6.5 Boil 90 min 16.75 33.3%
60 g / £ 0.00
 
Yeast
Muntons Premium Gold
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 60g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 2 16 48 24 390.2
1tsp gypsum
1/2 tsp Epsom salts
1tsp lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Steeping 60 °C 66 °C 90 min
10 L Sparge 66 °C 75 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 10.8
Mash volume with grains 13
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 25.2 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 25.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Amber bitter conditioned with self produced natural honey, in pressure keg

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  • Last Updated: 2020-05-14 22:38 UTC