Crisp- Victorian SteamPunk Ale - Beer Recipe - Brewer's Friend

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Crisp- Victorian SteamPunk Ale

235 calories 20.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.84 liters
Post Boil Size: 28.35 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Get er Brewed
Hop Utilization: 99%
Calories: 235 calories (Per 500ml)
Carbs: 20.5 g (Per 500ml)
Created: Wednesday January 13th 2021
1.051
1.009
5.6%
29.3
32.1
5.4
0.18
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.05 kg Crisp Malting - Chevallier Heritage Malt4.05 kg Chevallier Heritage Malt 36.3 6.51 76%
0.81 kg LINC Malt - Baronnesse Light Munich0.81 kg Baronnesse Light Munich 36 18.52 15.2%
0.41 kg American - Caramel / Crystal 150L0.41 kg Caramel / Crystal 150L 33 398.79 7.7%
0.06 kg Proximity - Pale Chocolate0.06 kg Pale Chocolate 32 799.07 1.1%
5.33 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Northern Brewer12 g Northern Brewer Hops Pellet 7.8 Boil 90 min 10.33 17.9%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.8 Boil 45 min 7.39 14.9%
20 g Vic Secret20 g Vic Secret Hops Pellet 15.5 Boil 10 min 11.6 29.9%
25 g Vic Secret25 g Vic Secret Hops Pellet 15.5 Aroma 0 min 37.3%
67 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc £ 0.18 / each
£ 0.18 		Fining Mash 0 min.
£ 0.18
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
21466
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.8 L Decoction 70 °C 68 °C 60 min
16.3 L Fly Sparge -- 68 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.3
Mash volume with grains 16.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.9 L) 23.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 30.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 28.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.4 L) 25
Total: 37.1  
Equipment Profile Used: System Default
"Crisp- Victorian SteamPunk Ale" Cream Ale beer recipe by Get er Brewed. All Grain, ABV 5.58%, IBU 29.32, SRM 32.09, Fermentables: (Chevallier Heritage Malt, Baronnesse Light Munich, Caramel / Crystal 150L, Pale Chocolate) Hops: (Northern Brewer, Vic Secret) Other: (Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-13 18:49 UTC