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Left Over Right

286 calories 24 g 500 ml
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Korpimallas
Calories: 286 calories (Per 500ml)
Carbs: 24 g (Per 500ml)
Created Sunday May 13th 2018
1.062
1.010
6.8%
55.18
33.13
5.56
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.21 kg Finland - Crystal Malt 1500.21 kg Crystal Malt 150 35 57 2.7%
0.83 kg Finland - Crystal Malt 500.83 kg Crystal Malt 50 35 19 10.8%
0.49 kg Finland - Vienna Malt0.49 kg Vienna Malt 36 3 6.4%
0.07 kg German - Carafa II0.07 kg Carafa II 32 425 0.9%
0.49 kg German - CaraMunich II0.49 kg CaraMunich II 34 46 6.4%
5.56 kg United Kingdom - Maris Otter Pale5.56 kg Maris Otter Pale 38 3.75 72.7%
7.65 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20.83 g Chinook20.83 g Chinook Hops Pellet 13 Boil 60 min 27.55 33.3%
20.83 g Challenger20.83 g Challenger Hops Pellet 8.5 Whirlpool at 80 °C 0 min 9.92 33.3%
20.83 g Mosaic20.83 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 0 min 17.71 33.3%
62.49 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
22.2 L Infusion 68 °C 60 min
Starting Mash Thickness: 2.8 L/kg
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 380 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Finland - Tampere
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 2 3 0 9 44
Mash Chemistry and Brewing Water Calculator
Author: Korpimallas, Method: All Grain, Style: British Strong Ale, ABV 6.8%, IBU 55.18, SRM 33.13, Fermentables: (Crystal Malt 150, Crystal Malt 50, Vienna Malt, Carafa II, CaraMunich II, Maris Otter Pale) Hops: (Chinook, Challenger, Mosaic)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-23 04:06 UTC
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