"Pommy Hands" - Hophands Clone - Beer Recipe - Brewer's Friend

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"Pommy Hands" - Hophands Clone

182 calories 19 g 17 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BisonBrew
Calories: 182 calories (Per 17oz)
Carbs: 19 g (Per 17oz)
Created: Friday January 1st 2021
1.055
1.014
5.5%
32.8
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 36 1.75 52.1%
1.30 lb Flaked Oats1.3 lb Flaked Oats 33 2.2 13.5%
3.30 lb Briess - LME Pale Ale3.3 lb LME Pale Ale - (late boil kettle addition) 34.5 6 34.4%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.86 oz East Kent Goldings (5 AA)0.86 oz East Kent Goldings (5 AA) Hops Pellet 4.4 Boil 60 min 15.64 12.5%
0.25 oz Amarillo (8.6 AA)0.25 oz Amarillo (8.6 AA) Hops Pellet 7.1 Boil 5 min 1.46 3.6%
0.25 oz Centennial (10 AA)0.25 oz Centennial (10 AA) Hops Pellet 8.9 Boil 5 min 1.83 3.6%
0.25 oz Simcoe (12.7 AA)0.25 oz Simcoe (12.7 AA) Hops Pellet 13.6 Boil 5 min 2.8 3.6%
0.50 oz Amarillo (8.6 AA)0.5 oz Amarillo (8.6 AA) Hops Pellet 7.1 Whirlpool 15 min 2.66 7.3%
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops Pellet 8.9 Whirlpool 15 min 3.33 7.3%
0.50 oz Simcoe (12.7 AA)0.5 oz Simcoe (12.7 AA) Hops Pellet 13.6 Whirlpool 15 min 5.09 7.3%
1.25 oz Amarillo (8.6 AA)1.25 oz Amarillo (8.6 AA) Hops Pellet 7.1 Dry Hop 5 days 18.2%
1.25 oz Centennial (10 AA)1.25 oz Centennial (10 AA) Hops Pellet 8.9 Dry Hop 5 days 18.2%
1.25 oz Simcoe (12.7 AA)1.25 oz Simcoe (12.7 AA) Hops Pellet 13.6 Dry Hop 5 days 18.2%
6.86 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Fruit Fresh Water Agt Mash 1 days
1.25 ml Lactic acid Water Agt Mash 1 days
0.75 g Sodium Metabisulfite Water Agt Mash 1 days
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 days
3.50 g Epsom Salt (MgSO4) Water Agt Mash 1 days
2 g Gypsum (Calcium Sulfate) Water Agt Mash 1 days
1 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
300 ml pomegranate molasses Flavor Primary 4 days
125 ml organic pomegranate juice Flavor Primary 4 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 70 °F       CO2 Level: 2.87 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 100 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.2 gal Step Infusion #1 Strike 162 °F 142 °F 30 min
2 qt Step Infusion #2 Temperature 206 °F 150 °F 40 min
3 qt Step Infusion #3 Temperature 206 °F 163 °F 20 min
2.75 gal Sparge Fly Sparge 170 °F 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.32 g | 25.3 qt) 4.79 19.2  
Mash volume with grains (equipment estimates 6.32 g | 25.3 qt) 5.29 21.2  
Grain absorption losses (steeping) -0.79 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 1.56 6.2  
Going into fermentor 5 20  
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: 6.34 25.4
Equipment Profile Used: System Default
 
Notes

Made up water the night before. Added all water agts including sodium metabisulfite, Fruit Fresh (ascorbic and citric acid) and lactic acid (in fact, CaSO4 and MgSO4 would not dissolve fully until I added the acid to the water). I then moved 1.1 gal to another pot and diluted each pot 50% with distilled water.

I ended up pulling more wort from the grains because the pre-boil SG for 4 gals was 1.035 when it should have been 1.041. So I pulled a total of 5.25 gals and boiled both pots for 30 mins initially. I them topped off the main pot with wort from the secondary pot to 4 gal, and kept the excess for late addition. I then boiled or 60 more minutes, following the hop and adjunct addition schedule. After the late addition of LME and remaining partially boiled wort, and top up to 5 gals, the OG was 1.055.

I added 300 ml of pomegranate molasses and 125 ml juice 4 days after initial yeast pitching, and then started the dry hopping 1 week after pitching. I dry hopped for 5 days, pulled out the hop bag, and then let the beer sit for 3 days in the near freezing garage to promote flocculation and settling through cold crashing.

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  • Last Updated: 2021-02-08 00:18 UTC