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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4.50 kg | ZA - Pale Malt4.5 kg Pale Malt |
R 12.72 / kg R 57.24 |
30.8 | 2.02 | 76.3% |
| 1 kg | Rolled Oats1 kg Rolled Oats | 33 | 2.2 | 16.9% | |
| 200 g | Weyermann - Roasted Barley200 g Roasted Barley |
R 38.33 / kg R 7.67 |
29.9 | 432 | 3.4% |
| 100 g | Weyermann - Carafa Special Type III100 g Carafa Special Type III |
R 45.00 / kg R 4.50 |
29.9 | 525 | 1.7% |
| 100 g | Castle Malting - Château Black100 g Château Black |
R 45.00 / kg R 4.50 |
34 | 488 | 1.7% |
| 5,900 g / R 73.91 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 35 g | East Kent Goldings35 g East Kent Goldings Hops |
R 0.86 / g R 30.10 |
Pellet | 4.6 | Boil | 60 min | 13.48 | 50% |
| 35 g | Fuggles35 g Fuggles Hops |
R 0.98 / g R 34.21 |
Pellet | 4.2 | Boil | 60 min | 12.31 | 50% |
| 70 g / R 64.31 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 35 g | East Kent Goldings (Pellet) 35 g East Kent Goldings (Pellet) Hops |
R 0.86 / g R 30.10 |
13.48 | 50% |
| 35 g | Fuggles (Pellet) 35 g Fuggles (Pellet) Hops |
R 0.98 / g R 34.21 |
12.31 | 50% |
| 70 g / R 64.31 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 24 L | Strike | -- | 66 °C | 60 min | |
| Mash Out | Temperature | -- | 75 °C | 10 min | |
| 17 L | Sparge | -- | 75 °C | -- | |
|
Starting Mash Thickness:
2.5 L/kg |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Gypsum | Water Agt | Mash | 0 min. | |
| 8 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. |
| Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| R 60.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 0.82 bar Temp: 20 °C CO2 Level: 1.5 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 100 | 5 | 35 | 60 | 50 | 265 |
| Mash Chemistry and Brewing Water Calculator | |||||
Copied the notes from another Recipe
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.
Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).
System Default
| Cost R | Cost % | |
|---|---|---|
| Fermentables | R | |
| Steeping Grains (Extract Only) |
R | |
| Hops | R | |
| Yeast | R | |
| Other | R | |
| Cost Per Barrel | R 0.00 | |
| Cost Per Pint | R 0.00 | |
| Total Cost | R 0.00 |
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