Ringwood forty niner - 49 litre - Beer Recipe - Brewer's Friend

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Ringwood forty niner - 49 litre

151 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Rob
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Sunday December 27th 2020
1.049
1.013
4.7%
26.3
8.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 kg United Kingdom - Maris Otter Pale8.6 kg Maris Otter Pale 38 3.75 92.9%
410 g United Kingdom - Crystal 60L410 g Crystal 60L 34 60 4.4%
220 g Torrified Wheat220 g Torrified Wheat 36 2 2.4%
28 g United Kingdom - Chocolate28 g Chocolate 34 425 0.3%
9,258 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Challenger (8.5 AA)55 g Challenger (8.5 AA) Hops Leaf/Whole 6.96 Boil 60 min 20.08 43.7%
10 g Challenger (8.5 AA)10 g Challenger (8.5 AA) Hops Leaf/Whole 6.96 Boil 15 min 1.81 7.9%
40 g Goldings (4.5 AA)40 g Goldings (4.5 AA) Hops Leaf/Whole 4.87 Boil 10 min 3.71 31.7%
21 g Goldings (4.5 AA)21 g Goldings (4.5 AA) Hops Leaf/Whole 4.87 Boil 3 min 0.67 16.7%
126 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3.40 g Salt Water Agt Mash 1 hr.
37 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
standard balanced - slightly malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
145 9 40 155 120 65
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
57 L Strike 65 °C -- 60 min
8 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.33 L. Suggest reducing initial water volume to 45.4 L and adding 6.93 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 61.66 L. Suggest reducing strike water volume to 39.29 L and adding 16.26 L sparge/top-off. 55.5
Strike water volume at mash thickness of 6 L/kg 55.5
Mash volume with grains 61.7
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 6.9 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.3 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 46 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 46
Total: 65.2  
Equipment Profile Used: System Default
 
Notes

Brew Date 30/12/20
65l water to be used
5ml Lactic acid added night before (reduces alkalinity from 208 to 164ppm)
37ml AMS added the night before with 2 x campden tablets
water checked with kit caco3 = 114ppm
Mash schedule - Madeinead
ph strip after 20 mins =5.6
55 litres pre boil gravity 1.044
Post boil approx 50 litres
Post boil gravity 1.049
Whirlpooled and left to settle
23 litres in 2 x fermenters
1 x fermenter pack of wyeast 1187
1 x fermenter 13g rehydrated S-04
Put in fermentation chamber @ 18 degrees
After 11 days checked gravity
S-04 - 1.014
1187 - 1.014
Racked each beer into 1 x corny (25g brewing sugar) and 4 x bottles.
Placed into chamber to condition @18.5 degrees
ABV 4.7%




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  • Last Updated: 2021-01-11 18:04 UTC