Dad's Draught Bass - Beer Recipe - Brewer's Friend

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Dad's Draught Bass

155 calories 18.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Friday July 31st 2020
1.050
1.016
4.5%
26.1
8.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.55 kg New Zealand - Ale Malt4.55 kg Ale Malt 37.4 3.05 95%
0.24 kg Finland - Crystal Malt 2500.24 kg Crystal Malt 250 35 94 5%
4.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 5.1 Boil 90 min 26.05 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Fining Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Tuross Water
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
35 L Steeping 68 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 35.7
Mash volume with grains (equipment estimates 39.8 L) 38.9
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Volume into fermentor 25
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Add clarity ferm to fermenter

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  • Public: Yup, Shared
  • Last Updated: 2020-08-01 04:48 UTC