Sherwood Gold - Beer Recipe - Brewer's Friend

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Sherwood Gold

148 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Monday January 18th 2021
1.048
1.013
4.5%
39.4
7.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 84.2%
250 g Weyermann - Pale Rye250 g Pale Rye 37 3.2 4.7%
230 g United Kingdom - Golden Naked Oats230 g United Kingdom - Golden Naked Oats 33 10 4.3%
250 g German - Carapils250 g German - Carapils 35 1.3 4.7%
115 g United Kingdom - Crystal 60L115 g Crystal 60L 34 60 2.2%
5,345 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Columbus (15 AA)18 g Columbus (15 AA) Hops Leaf/Whole 12.4 Boil 60 min 24.09 26.5%
15 g Centennial (10 AA)15 g Centennial (10 AA) Hops Leaf/Whole 10 Boil 10 min 5.87 22.1%
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 Boil 5 min 2.6 14.7%
25 g Simcoe (12.7 AA)25 g Simcoe (12.7 AA) Hops Leaf/Whole 12.7 Boil 5 min 6.83 36.8%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
14 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Pale Ale Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 10 38 90 60 43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.45 L Strike 70 °C 67 °C 60 min
4 L Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 6.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.5 L/kg 34.7
Mash volume with grains 38.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 0.5 L) 2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 23
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Brewday 29/01/21
38.5l water
7ml lactic acid (brings alkalinity caco3 to 100ppm)
removed 4 litres for sparge
Used Wainwrights mash schedule
Pre boil 31 liters
Pre boil gravity 1.042
Post boil 26 litres
whirlpooled
23.5 litres in fermenter @1.048
13g rehydrated S-04 added
After 8 days fermenting @ 17.5 degrees the gravity was 1.016 so gave it a little stir and upped the temp to 20 degrees

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  • Last Updated: 2021-02-07 14:00 UTC