Old bastard - Beer Recipe - Brewer's Friend

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Old bastard

174 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 75 min
Batch Size: 85 liters (fermentor volume)
Pre Boil Size: 95 liters
Post Boil Size: 90 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Wednesday August 12th 2020
1.057
1.011
6.1%
20.7
16.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 kg BA Malt - Pale Ale18 kg Pale Ale 38 4 87%
2 kg Proximity - Crystal 602 kg Crystal 60 35 60 9.7%
0.50 kg United Kingdom - Extra Dark Crystal 120L0.5 kg Extra Dark Crystal 120L 33 120 2.4%
0.20 kg Thomas Fawcett - Chocolate Malt0.2 kg Chocolate Malt - (late mash tun addition) 32.2 420 1%
20.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Apollo5 g Apollo Hops Pellet 18 First Wort 75 min 2.99 5.9%
30 g Apollo30 g Apollo Hops Leaf/Whole 18 Boil at 100 °C 75 min 14.83 35.3%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil at 100 °C 10 min 2.88 58.8%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
30 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 418 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
40 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 418 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.54 bar       Temp: 3 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85.4 7.9 30 96.1 82.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
51.75 L Strike 75 °C 67 °C 60 min
50 L Sparge 78 °C 75 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 92.55 L. Suggest reducing initial water volume to 45.4 L and adding 47.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.41 L. Suggest reducing strike water volume to 31.74 L and adding 20.01 L sparge/top-off. 51.8
Strike water volume at mash thickness of 2.5 L/kg 51.8
Mash volume with grains 65.4
Grain absorption losses -20.7
Remaining sparge water volume (equipment estimates 62.4 L) 64.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 92.6 L) 95
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 85 L) 90
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 90 L) 85
Total: 116.6  
Equipment Profile Used: System Default
"Old bastard" Scottish Export beer recipe by Choleboy. All Grain, ABV 6.07%, IBU 20.7, SRM 16.42, Fermentables: (Pale Ale, Crystal 60, Extra Dark Crystal 120L, Chocolate Malt) Hops: (Apollo, Styrian Goldings) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2022-01-12 00:41 UTC