Fortyniner
9154 calories
1019.3 g
20 L
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
28 g |
East Kent Goldings28 g East Kent Goldings Hops |
|
Pellet |
6.2 |
Boil
|
60 min |
25.48 |
50% |
14 g |
East Kent Goldings14 g East Kent Goldings Hops |
|
Pellet |
6.2 |
Boil
|
10 min |
2.77 |
25% |
14 g |
East Kent Goldings14 g East Kent Goldings Hops |
|
Pellet |
6.2 |
Whirlpool at 80 °C
|
0 min |
1.16 |
25% |
56 g
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
3.50 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
1.50 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
7 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
0.75 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
5 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
1 each |
Whirlfloc
|
|
Water Agt |
Mash |
0 min. |
Priming
Method: co2
CO2 Level: 1.02 Volumes |
Target Water Profile
Light colored and hoppy
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
15.4 L |
|
Temperature |
74 °C |
66 °C |
60 min |
13.5 L |
|
Fly Sparge |
77 °C |
77 °C |
30 min |
Starting Mash Thickness:
3.6 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.6 L/kg
|
15.4 |
Mash volume with grains
|
18.2 |
Grain absorption losses
|
-4.3 |
Remaining sparge water volume (equipment estimates 16.8 L)
|
18.3 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 27 L)
|
28.5 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.2 |
Post boil Volume (equipment estimates 21.1 L)
|
26.5 |
Hops absorption losses (whirlpool, hop stand)
|
-0.1 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 26.4 L)
|
21 |
Total:
|
33.7
|
Equipment Profile Used: |
System Default |
"Fortyniner" Strong Bitter beer recipe by pym9. All Grain, ABV 4.69%, IBU 29.41, SRM 7.84, Fermentables: (Finest Maris Otter, Crystal 60L, Torrified Wheat, Chocolate Malt) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid, Whirlfloc)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-08-19 15:26 UTC