Rigg mk2 - Beer Recipe - Brewer's Friend

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Rigg mk2

180 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Burton Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday May 24th 2020
1.058
1.017
5.3%
42.1
24.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.83 kg Crisp Malting - Finest Maris Otter4.83 kg Finest Maris Otter 38 3 79.6%
0.55 kg United Kingdom - Wheat0.55 kg Wheat 37 2 9.1%
0.40 kg United Kingdom - Crystal 60L0.4 kg Crystal 60L 34 60 6.6%
0.28 kg United Kingdom - Chocolate0.275 kg Chocolate 34 425 4.5%
0.01 kg United Kingdom - Roasted Barley0.01 kg Roasted Barley 29 550 0.2%
6.07 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger (8.5 AA)25 g Challenger (8.5 AA) Hops Pellet 8.5 Boil 60 min 24.27 29.4%
25 g Progress (6.25 AA)25 g Progress (6.25 AA) Hops Pellet 6.25 Boil 60 min 17.85 29.4%
15 g Fuggles (4.5 AA)15 g Fuggles (4.5 AA) Hops Pellet 4.5 Aroma 0 min 17.6%
20 g Goldings (4.5 AA)20 g Goldings (4.5 AA) Hops Pellet 4.5 Dry Hop 0 days 23.5%
85 g / £ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.9 L Infusion 72 °C 67 °C 60 min
15.1 L Batch Sparge 70 °C 70 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.2
Mash volume with grains 19.2
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 20.8 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 37  
Equipment Profile Used: System Default
"Rigg mk2" Burton Ale beer recipe by Brewer #250377. All Grain, ABV 5.3%, IBU 42.12, SRM 24.39, Fermentables: (Finest Maris Otter, Wheat, Crystal 60L, Chocolate, Roasted Barley) Hops: (Challenger (8.5 AA), Progress (6.25 AA), Fuggles (4.5 AA), Goldings (4.5 AA))
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  • Last Updated: 2020-05-31 14:08 UTC