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La Claude

Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Wednesday April 24th 2019

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

22.0

SRM (morey):

22.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.29 kg	Crisp Malting - Finest Maris Otter3.29 kg Finest Maris Otter	38	3	72.4%
0.37 kg	American - Caramel / Crystal 40L0.372 kg Caramel / Crystal 40L	34	40	8.2%
0.34 kg	Brown Malt0.336 kg Brown Malt	34	90.36	7.4%
0.15 kg	New Zealand - Roasted Wheat0.15 kg Roasted Wheat	33.6	279.19	3.3%
0.13 kg	American - Victory0.127 kg Victory	34	28	2.8%
0.13 kg	American - Special Roast0.127 kg Special Roast	33	50	2.8%
0.13 kg	Finland - Chocolate Malt0.127 kg Chocolate Malt	31	338	2.8%
0.02 kg	New Zealand - Wheat Malt0.018 kg Wheat Malt	35.4	2.13	0.4%
4.55 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Goldings30 g Goldings Hops	Pellet	5.2	Boil	60 min	17.61	66.7%
15 g	Goldings15 g Goldings Hops	Pellet	5.2	Boil	15 min	4.37	33.3%
45 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Goldings (Pellet) 45 g Goldings (Pellet) Hops		21.98	100%
45 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17 L	Steeping	--	68 °C	60 min
14 L	Decoction	--	80 °C	10 min
Starting Mash Thickness: 3 L/kg

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 110g Temp: 20 °C CO₂ Level: 2.26 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

Notes

4 janvier 2022

OG 1.050

19 janvier 2022 transvide 1.013

23 janvier 2022 - embouteillage

FG 1.013

107g de dextrose

x 500ml

BATCH #3 / 23 novembre 2020

OG 1.051

6 décembre transvide
gravité 1.013
= 5.00%

Embouteillage le 9 décembre
FG 1.013
dextrose 110g plutôt que 120g

6 x 750ml
27 x 500ml
2 x 341ml
18.68 litres

____________________

BATCH #2 / 16 novembre 2019

OG 1.046

25 novembre 2019 ; transfer to carboy : 1.015

7 décembre 2019 ; embouteillage - FG 1.014
120 g de dextrose

42 x 500
1 x 355
21.36 litres

_______________________

BATCH #1 / 18 mai 2019

Volume préboil ; 27 litres
OG 1.049

fermentor 23,5 litres

27 mai - transfère à la tourie - gravité ; 1.014

5 juin embouteillage - 4.6%

39 x 500ml
5 x 341ml
21,21 litres

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-02-05 17:33 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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