Tally Ho Martin - Beer Recipe - Brewer's Friend

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Tally Ho Martin

241 calories 23.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 241 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)
Created: Friday February 26th 2021
1.078
1.018
7.9%
34.0
17.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 92%
0.35 kg Simpsons - Crystal Medium0.35 kg Crystal Medium 33 65.01 5.4%
0.07 kg United Kingdom - Black Patent0.07 kg Black Patent 27 525 1.1%
0.10 kg United Kingdom - Brown0.1 kg Brown 32 65 1.5%
6.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pilgrim30 g Pilgrim Hops Leaf/Whole 11 Boil 60 min 30.52 42.9%
40 g First Gold40 g First Gold Hops Leaf/Whole 7.5 Boil 3 min 3.45 57.1%
70 g / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Martin's Water Profile
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
26.12 L Strike 70 °C 65 °C 60 min
10 L Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.1
Mash volume with grains 30.4
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 8.4 L) 8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

5.3.21 - alkalinity 150 so treated exclusively with HCl. Will also add a little calcium sulphate and chloride to the boil.

Using adnams yeast.

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  • Last Updated: 2021-03-05 14:53 UTC