The Nut Hand - Beer Recipe - Brewer's Friend

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The Nut Hand

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 66.33 gallons
Post Boil Size: 65.08 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Wednesday July 28th 2021
1.053
1.012
5.5%
29.4
20.9
5.5
65.96
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Briess - Pilsen Malt 2-Row110 lb Pilsen Malt 2-Row 37 1.2 75.3%
4 lb American - Caramel / Crystal 60L4 lb Caramel / Crystal 60L 34 60 2.7%
10 lb Briess - Special Roast10 lb Special Roast 33 40 6.8%
10 lb Crisp Malting - Pale Chocolate10 lb Pale Chocolate 32.7 220 6.8%
6 lb Flaked Oats6 lb Flaked Oats 33 2.2 4.1%
3 lb Briess - Carapils Malt3 lb Carapils Malt $ 0.83 / lb
$ 2.48 		34.5 1.5 2.1%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 2.1%
146 lbs / $ 2.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Willamette16 oz Willamette Hops Pellet 4.5 Boil 60 min 20.95 50%
16 oz East Kent Goldings16 oz East Kent Goldings Hops Pellet 5 Boil 10 min 8.44 50%
32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
12 Each
Cost:
$ 5.29 / each
$ 63.48
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1111 B cells required
$ 63.48 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 66.7 gal (266.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 54.7 gal (218.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 66.43 gal (265.72 qt). Suggest reducing strike water volume to 0.32 gal (1.28 qt) and adding 54.43 gal (217.72 qt) sparge/top-off. 54.75 219  
Strike water volume at mash thickness of 1.5 qt/lb 54.75 219  
Mash volume with grains 66.43 265.7  
Grain absorption losses -18.25 -73  
Remaining sparge water volume (equipment estimates 30.45 g | 121.8 qt) 30.08 120.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 66.7 g | 266.8 qt) 66.33 265.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.2 -4.8  
Post boil Volume (equipment estimates 64 g | 256 qt) 65.08 260.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 65.08 g | 260.3 qt) 64 256  
Total: 84.83 339.3
Equipment Profile Used: System Default
"The Nut Hand" Northern English Brown beer recipe by Loaded Dice Brewery. All Grain, ABV 5.45%, IBU 29.39, SRM 20.89, Fermentables: (Pilsen Malt 2-Row, Caramel / Crystal 60L, Special Roast, Pale Chocolate, Flaked Oats, Carapils Malt, Acidulated Malt) Hops: (Willamette, East Kent Goldings) Other: (Whirlfloc)
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  • Last Updated: 2021-10-25 15:35 UTC