Hally To - Beer Recipe - Brewer's Friend

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Hally To

372 calories 40.5 g 500 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 372 calories (Per 500ml)
Carbs: 40.5 g (Per 500ml)
Created: Tuesday March 2nd 2021
1.079
1.022
7.5%
40.1
23.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg Crisp Malting - Finest Maris Otter6.6 kg Finest Maris Otter 38 3 92%
385 g Crisp Malting - Crystal 60L385 g Crystal 60L 33.1 60 5.4%
77 g Simpsons - Black Malt77 g Black Malt 34 700 1.1%
115 g American - Chocolate115 g Chocolate 29 350 1.6%
7,177 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.50 g Pilgrim25.5 g Pilgrim Hops Pellet 11 Boil 60 min 33.95 42.9%
34 g First Gold34 g First Gold Hops Pellet 7.5 Boil 5 min 6.15 57.1%
59.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic Acid Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Southwold Ale Yeast WLP025
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
tesco ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3 10 14 11 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 67 °C 67 °C 60 min
10 L Sparge 70 °C 70 °C 1 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 25.1
Mash volume with grains 29.9
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 9 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Pitch At 18DegC

raise to 21 deg C after 48hrs

hold 5 days then cold maturation off yeast

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  • Public: Yup, Shared
  • Last Updated: 2021-03-18 15:35 UTC