Tanglefoot Braumeister 42l - Beer Recipe - Brewer's Friend

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Tanglefoot Braumeister 42l

151 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday February 9th 2021
1.049
1.013
4.7%
26.1
6.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.70 kg United Kingdom - Maris Otter Pale8.7 kg Maris Otter Pale 38 3.75 89.2%
250 g United Kingdom - Crystal 30L250 g Crystal 30L 34 30 2.6%
250 g United Kingdom - Cara Malt250 g Cara Malt 35 17.5 2.6%
300 g Torrified Wheat300 g Torrified Wheat 36 2 3.1%
250 g Cane Sugar250 g Cane Sugar - (late boil kettle addition) 46 0 2.6%
9,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops Leaf/Whole 6.5 Boil 60 min 9.62 19.2%
25 g Goldings25 g Goldings Hops Leaf/Whole 4.5 Boil 60 min 6.66 19.2%
30 g Challenger30 g Challenger Hops Pellet 6.5 Boil 15 min 6.3 23.1%
25 g Goldings25 g Goldings Hops Leaf/Whole 4.5 Boil 5 min 1.33 19.2%
25 g First Gold25 g First Gold Hops Leaf/Whole 7.5 Boil 5 min 2.21 19.2%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
16 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) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
pale Ale Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 10 30 90 80 22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Strike 65 °C 67 °C 60 min
4 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.35 L. Suggest reducing initial water volume to 45.25 L and adding 2.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.27 L. Suggest reducing strike water volume to 39.13 L and adding 17.87 L sparge/top-off. 57
Strike water volume at mash thickness of 6 L/kg 57
Mash volume with grains 63.3
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 1.6 L) 5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.2 L) 52
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 42 L) 46
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46 L) 42
Total: 62.4  
Equipment Profile Used: System Default
 
Notes

Brew date 10/02/21
64l water, 16ml Lactic Acid and 16ml AMS added and 1.5 campden tablet.
Doughed in @ 55 degrees
56 litres pre boil @ 1.040
250g sugar added at start of boil (100g demerara, 150g white)
52l post boil @ 1.049
22l in 1 x fermenter (Harvested Ringwood yeast added)
23l in 1 x fermenter (12g rehydrated S-04 added)
FG 1.013 (both fermenters)
ABV 4.7 %
1 x cornie Ringwood Yeast 40g brewing sugar
1 x cornie S-04 40g brewing sugar
1 x 5l keg mixed 15g brewing sugar

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  • Last Updated: 2021-03-01 17:53 UTC