Xmas Brown Gears v2 - 50L - Beer Recipe - Brewer's Friend

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Xmas Brown Gears v2 - 50L

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Meemo-Brewing
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Sunday November 22nd 2020
1.057
1.015
5.6%
25.5
12.5
5.4
56.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 kg United Kingdom - Maris Otter Pale9.4 kg Maris Otter Pale $ 4.80 / kg
$ 45.12 		38 3.75 81.7%
1 kg Munich Malt1 kg Munich Malt $ 4.40 / kg
$ 4.40 		36.8 7.87 8.7%
0.47 kg Toffee Malt0.47 kg Toffee Malt $ 5.17 / kg
$ 2.43 		38.8 5.33 4.1%
0.26 kg New Zealand - Shepherds Delight Malt0.26 kg Shepherds Delight Malt $ 6.00 / kg
$ 1.56 		36.5 152.28 2.3%
0.11 kg German - Carafa II0.11 kg Carafa II $ 6.63 / kg
$ 0.73 		32 425 1%
270.70 g Gladfield - Sour Grapes Malt270.7 g Sour Grapes Malt $ 6.52 / kg
$ 1.76 		12.4 2.03 2.4%
11.51 kg / $ 56.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Amarillo60 g Amarillo Hops Pellet 8.6 Boil 60 min 25.46 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Crystalised Ginger Spice Boil 10 min.
2.10 each Split Vanilla Pod Flavor Whirlpool 10 min.
2.10 each Cinnamon Stick Spice Boil 5 min.
4.20 tsp All Spices Spice Boil 10 min.
100 g Cherries (Dries / Glazed) Flavor Primary 3 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Strike 70 °C -- --
Infusion -- 68.5 °C 60 min
28.25 L Target 56L pre-boil Sparge 72 °C -- --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56 L. Suggest reducing initial water volume to 45.4 L and adding 10.6 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 31.1
Mash volume with grains 38.7
Grain absorption losses -11.5
Remaining sparge water volume 37.3
Mash Lauter Tun losses -0.9
Pre boil volume 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 52
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 50
Total: 68.4  
Equipment Profile Used: System Default
 
Notes

Fermented seperately @ 2 x 25L
1 x 25L with Wyeast - Denny's Favourite 50 1450
1 x 25L with Mangrove Jack - Bohemian Lager (M84)

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  • Last Updated: 2020-11-24 07:19 UTC
  • Snapshot Created: 2020-11-22 04:45 UTC
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