BRAUMEISTER FORTY-NINER - Beer Recipe - Brewer's Friend

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BRAUMEISTER FORTY-NINER

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday December 18th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.85 kg United Kingdom - Maris Otter Pale4.85 kg Maris Otter Pale 38 3.75 92.1%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 4.7%
150 g Torrified Wheat150 g Torrified Wheat 36 2 2.8%
16 g Simpsons - Chocolate Malt16 g Chocolate Malt 31.7 444 0.3%
5,266 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 24.35 48.1%
20 g Goldings20 g Goldings Hops Leaf/Whole 4.5 Boil 10 min 3.74 38.5%
7 g Goldings7 g Goldings Hops Leaf/Whole 4.5 Boil 1 min 0.16 13.5%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
7 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Best Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 5 25 110 70 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Sparge 64 °C 66 °C 60 min
5 L Sparge -- 78 °C --
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 31.6
Mash volume with grains 35.1
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 2.5 L) 5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 22
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

9ml lactic acid in 40l

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  • Public: Yup, Shared
  • Last Updated: 2020-12-18 18:38 UTC