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Cask Ale

139 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 20 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 1.8 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday June 19th 2020
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OG: 1.040 FG: 1.009 ABV: 4.1% IBU: 33

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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 72.7%
4 oz Invert Sugar Syrup4 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 9.1%
4 oz United Kingdom - Carastan (30/37)4 oz Carastan (30/37) 35 34 9.1%
2 oz Flaked Wheat2 oz Flaked Wheat 34 2 4.5%
2 oz American - Pale 2-Row - Toasted2 oz Pale 2-Row - Toasted 33 30 4.5%
44 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Challenger0.75 oz Challenger Hops Pellet 5.3 First Wort 15 min 32.55 42.9%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Aroma 5 min 0.28 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Whirlpool 0 min 4.82 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
0.50 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Infusion 160 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.49 g | 10 qt) 2.36 9.5  
Mash volume with grains (equipment estimates 2.69 g | 10.8 qt) 2.56 10.3  
Grain absorption losses -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.93 g | 7.7 qt) 1.8 7.2  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 1.4 5.6  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.37 1.5  
Volume into fermentor 1.75 7  
Total: 2.36 9.5
Equipment Profile Used: System Default
 
Notes

Pretty accurate. The only thing to change would be maybe to add some dry hopping. The Maris Otter is key. Probably cut back on the crystal malt a bit.

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  • Last Updated: 2020-08-02 03:53 UTC