Janie Jones - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Janie Jones

146 calories 13.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Nicolás González
No Chill: 20 minute extended hop boil time
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Saturday October 24th 2020
1.048
1.010
5.0%
34.6
11.4
5.3
1,820.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Crisp Malting - Finest Maris Otter8.5 kg Finest Maris Otter $ 214.12 / kg
$ 1,820.00 		38 3 94.4%
0.30 kg German - CaraMunich III0.3 kg CaraMunich III 34 57 3.3%
0.10 kg Dingemans - Biscuit0.1 kg Biscuit 34.5 22 1.1%
0.10 kg Dingemans - Chocolate - mroost 14000.1 kg Chocolate - mroost 1400 35 711 1.1%
9 kg / $ 1,820.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g East Kent Goldings120 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 34.64 100%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Yeast Nutrient Other Boil 10 min.
6 g Irish Moss Fining Boil 15 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6.75 ml Phosphoric acid Water Agt Mash 1 hr.
0.31 g Phosphoric acid Water Agt Sparge 1 hr.
7 g Chalk Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 447 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.3 bar       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Osmosis Lopez Camelo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.45 L Infusion 74 °C 66 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.3 L. Suggest reducing initial water volume to 45.4 L and adding 10.9 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27
Mash volume with grains 32.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 39.2 L) 40.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.3 L) 58
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 50
Going into fermentor 50
Total: 67.9  
Equipment Profile Used: System Default
 
Notes

pH start MASH: 5.40
Temp. start: 70°C
6.5 ml Acid added
Malta chocolate agregada en recirculado, 30 min a 66°C
Inicio de hervor 1.030 pH 5.5
1 hora de hervor pH 5.4.
En fermentador, pH: 5.4 y densidad 1.037 g/L

Last Updated and Sharing
 
234
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-25 21:13 UTC