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Jester Smash it! - Beer 57

160 calories 17.2 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: Mig
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created Friday October 21st 2016
1.052
1.014
4.94%
51
7.06
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 95.4%
200 g United Kingdom - Dark Crystal 80L200 g Dark Crystal 80L 33 80 2.9%
115 g Corn Sugar - Dextrose115 g Corn Sugar - Dextrose 46 0.5 1.7%
6.82 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Jester40 g Jester Hops Leaf/Whole 7.58 First Wort 0 min 12.47 13.3%
30 g Jester30 g Jester Hops Leaf/Whole 7.58 Boil 30 min 11.86 10%
50 g Jester50 g Jester Hops Leaf/Whole 7.58 Boil 15 min 12.77 16.7%
30 g Jester30 g Jester Hops Leaf/Whole 7.58 Boil 5 min 3.08 10%
50 g Jester50 g Jester Hops Leaf/Whole 7.58 Whirlpool at 80 °C 30 min 10.83 16.7%
100 g Jester100 g Jester Hops Pellet 7.58 Dry Hop 7 days 33.3%
300 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L grainfather Infusion 69 °C 90 min
24.5 L grainfather Sparge 78 °C 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each camden tab Water Agt Other --
2 g Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 338 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 115g at 16C       CO2 Level: 1.85 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
45.5L water treated with 31g of DWM/DLS. 2/3rds in Grist (21g) anfd 1/3rd in Sparge water (10g).
Theoretical wort Values (Murphy's):
Ca-188, Mg-7-7, CL-180, S04-357, Alkalinity= 52,
adding 5g Cal chloride should raise CL by 70 this making this a balanced profile (3.5g to mash water and 1.5g to sparge water)


Note: Murphy's calcs give greater hop bitterness though not sure this works for Jester
Mash Chemistry and Brewing Water Calculator
 
Notes

Ok so now not a smash since i added some crystal to add colour

20-11-16
Racked after a 2 week cold crash. 2L loss. 1.5L sterile water added, Now:
OG - 1052
FG - 1014
ABV - 4.89%
IBU - 52.16
SRM - 7.12

27-11-16
Racked and 115g Dextrose added at 16C = 1.85 vol Co2. 500ml sterile water now:

OG = 1052
FG = 1014
ABV = 4.94%
IBU = 51
SRM = 7.06

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-27 20:52 UTC
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