1937 Perry X - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

1937 Perry X

91 calories 9.8 g 330 ml
brewer logo
Beer Stats
Method: Partial Mash
Style: Mild
Boil Time: 150 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.288 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 91 calories (Per 330ml)
Carbs: 9.8 g (Per 330ml)
Created: Tuesday September 1st 2020
1.030
1.008
3.0%
32.6
5.9
5.4
25.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g United Kingdom - Maris Otter Pale1000 g Maris Otter Pale kr 1.90 / kg
kr 1.90 		38 3.75 49.5%
20 g German - Carafa III20 g German - Carafa III kr 3.20 / kg
kr 0.06 		32 535 1%
1,000 g Muntons - Dry Malt Extract - Extra Light1000 g Dry Malt Extract - Extra Light - (late boil kettle addition) kr 9.80 / kg
kr 9.80 		42 2.5 49.5%
2,020 g / kr 11.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Pacific Gem9 g Pacific Gem Hops kr 99.00 / kg
kr 0.89 		Pellet 14.6 Boil 150 min 25.48 50%
9 g Fuggles9 g Fuggles Hops kr 49.00 / kg
kr 0.44 		Pellet 4.5 Boil 60 min 7.16 50%
18 g / kr 1.33
 
Other Ingredients
Amount Name Cost Type Use Time
0.01 L Clarity Ferm kr 390.00 / l
kr 3.90 		Fining Primary 0 min.
0 kg Jästnäring kr 152.00 / kg
kr 0.15 		Other Boil 10 min.
0.50 g Protafloc kr 78.00 / kg
kr 0.04 		Fining Boil 15 min.
1 g Gypsym kr 22.00 / kg
kr 0.02 		Water Agt Mash 1 hr.
1 g Table Salt kr 1.20 / kg
kr 0.00 		Water Agt Mash 1 hr.
1.50 ml Lactic acid kr 17.60 / L
kr 0.03 		Water Agt Mash 1 hr.
kr 4.14
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
kr 8.00 / each
kr 8.00
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
kr 8.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temperature -- 58 °C 15 min
Temperature -- 64 °C 60 min
Temperature -- 70 °C 20 min
Temperature -- 77 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 16.7 L) 13
Mash volume with grains (equipment estimates 16.7 L) 13.7
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 12
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -14.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 2
Top off amount 17
Going into fermentor 19
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30  
Equipment Profile Used: System Default
"1937 Perry X" Mild beer recipe by Magnus Keijser. Partial Mash, ABV 2.99%, IBU 32.64, SRM 5.91, Fermentables: ( Maris Otter Pale, German - Carafa III, Dry Malt Extract - Extra Light) Hops: (Pacific Gem, Fuggles) Other: (Clarity Ferm, Jästnäring, Protafloc, Gypsym, Table Salt, Lactic acid)
Last Updated and Sharing
 
730
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-05 21:27 UTC