Old Ale - Beer Recipe - Brewer's Friend

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Old Ale

9449 calories 883.7 g 20 qt
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Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.55 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 9449 calories (Per 20qt)
Carbs: 883.7 g (Per 20qt)
Created: Sunday January 10th 2021
1.054
1.011
5.6%
50.4
24.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Vienna Malt10 lb Vienna Malt $ 0.00 / lb
$ 0.00 		37 3.5 84%
0.50 lb Muntons - Crystal 600.5 lb Crystal 60 34 55 4.2%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) 36 80 4.2%
0.40 lb Briess - Organic Caramel Malt - 120L0.4 lb Organic Caramel Malt - 120L 32.2 120 3.4%
0.25 lb Finland - Black Malt0.25 lb Black Malt 30 526 2.1%
0.25 lb Crisp Malting - United Kingdom - Pale Chocolate0.25 lb United Kingdom - Pale Chocolate 33 207 2.1%
11.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 12.1 Boil 60 min 22.07 33.3%
1 oz German Mandarina Bavaria1 oz German Mandarina Bavaria Hops Pellet 10.1 Boil 30 min 28.31 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.22 g Potassium Metabisulfite / 15.68 Grams Water Agt Mash 1 hr.
0.50 each Whirlfloc / 9 Each Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
32 qt Temperature -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.64 g | 34.5 qt) 9.17 36.7  
Mash volume with grains (equipment estimates 9.53 g | 38.1 qt) 10.06 40.3  
Grain absorption losses -1.39 -5.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.01 g | 28.1 qt) 7.55 30.2  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.17 36.7
Equipment Profile Used: System Default
"Old Ale" Old Ale beer recipe by Craft Solutions. BIAB, ABV 5.64%, IBU 50.38, SRM 24.94, Fermentables: (Vienna Malt, Crystal 60, Molasses, Organic Caramel Malt - 120L, Black Malt, United Kingdom - Pale Chocolate) Hops: (Magnum, German Mandarina Bavaria) Other: (Calcium Chloride (dihydrate), Gypsum, Potassium Metabisulfite / 15.68 Grams, Whirlfloc / 9 Each)
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  • Last Updated: 2021-02-21 15:56 UTC