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Brown Mirror’s Covid

Method: All Grain
Style: English Barleywine
Boil Time: 85 min
Batch Size: 18.1 liters (ending kettle volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 63.5% (ending kettle)
Calories: 347 calories (Per 330ml)
Carbs: 32.6 g (Per 330ml)

Created: Friday April 17th 2020

Original Gravity:

1.112

Final Gravity:

1.024

ABV (standard):

11.6%

IBU (tinseth):

73.2

SRM (morey):

16.3

Mash pH

5.6

Cost €

n/a

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Brew Log History

Target 15°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	49.3%
3.50 kg	United Kingdom - Pale 2-Row3.5 kg Pale 2-Row	38	2.5	34.5%
0.80 kg	Belgian - Munich0.8 kg Munich	38	6	7.9%
0.20 kg	Crisp Malting - Amber0.2 kg Amber	33.1	27.5	2%
0.25 kg	United Kingdom - Crystal 30L0.254 kg Crystal 30L	34	30	2.5%
0.22 kg	United Kingdom - Crystal 50L0.224 kg Crystal 50L	34	50	2.2%
0.11 kg	Belgian - Special B0.113 kg Special B	34	115	1.1%
0.05 kg	Canadian - Honey Malt0.053 kg Honey Malt	37	25	0.5%
10.14 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	First Gold60 g First Gold Hops	Pellet	9.4	Boil	90 min	65.31	60%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Boil	20 min	6.56	20%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Boil	3 min	1.35	20%
100 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
60 g	First Gold (Pellet) 60 g First Gold (Pellet) Hops	65.31	60%
40 g	East Kent Goldings (Pellet) 40 g East Kent Goldings (Pellet) Hops	7.91	40%
100 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.4 L	Strike	74 °C	66 °C	70 min
2 L	Infusion	100 °C	66 °C	--
4.5 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
2 g	Epsom Salt	Water Agt	Mash	--
2.50 g	Gypsum	Water Agt	Mash	--
2 g	Calcium Chloride (dihydrate)	Water Agt	Boil	--

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 477 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 100.1 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	10	5	150	75	10
Mash Chemistry and Brewing Water Calculator

Notes

Add 2,15 litros of wort at 1090 before boiling

Last Updated and Sharing

160

Views

Brews

Public: Yup, Shared
Last Updated: 2020-04-17 10:50 UTC
Snapshot Created: 2020-04-17 09:26 UTC
Link To Parent Recipe

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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Brown Mirror’s Covid

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