no.1 Golden Summer Beer 'THE SMOG' - Beer Recipe - Brewer's Friend

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no.1 Golden Summer Beer 'THE SMOG'

148 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Wednesday July 15th 2020
1.049
1.008
5.3%
19.2
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Crisp Malting - Finest Maris Otter5.2 kg Finest Maris Otter 38 3 100%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Hersbrucker18 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 60 min 5.62 18.2%
15 g Saaz15 g Saaz Hops Pellet 3.2 Boil 30 min 4.26 15.2%
15 g Hops Direct - Crystal15 g Crystal Hops Pellet 3 Boil 30 min 4 15.2%
31 g Hops Direct - Crystal31 g Crystal Hops Pellet 3 Aroma 15 min 5.33 31.3%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.7 Dry Hop 7 days 20.2%
99 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Coriander Seed Spice Boil 30 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 109.7 g       Temp: 22 °C       CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 68 °C 67 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.3
Mash volume with grains (equipment estimates 15.8 L) 19.8
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 14.9 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Top off amount 4
Going into fermentor 23
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

BUCKET FERMENT

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  • Last Updated: 2020-07-24 00:40 UTC