Veteran Teacher - Beer Recipe - Brewer's Friend

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Veteran Teacher

283 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark John
Hop Utilization: 99%
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Tuesday September 7th 2021
1.085
1.021
8.3%
49.4
20.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 48.5%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 30.3%
1.50 lb Munich1.5 lb Munich 37 6 9.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.1%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3%
4 oz American - Chocolate4 oz Chocolate 29 350 1.5%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 1.5%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Fuggles2.5 oz Fuggles Hops Pellet 4.5 First Wort 60 min 39.6 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.57 10%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 2.87 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Hop Stand 0 min 3.37 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Mash 0 min.
2 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Salem, Oregon
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
5.75 gal Strike 162 °F 154 °F 60 min
3 gal Batch Sparge 172 °F 168 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.78 23.1  
Mash volume with grains 7.1 28.4  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.23 g | 12.9 qt) 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5 20  
Total: 9.81 39.3
Equipment Profile Used: System Default
"Veteran Teacher" Old Ale beer recipe by Mark John. All Grain, ABV 8.34%, IBU 49.41, SRM 20.04, Fermentables: (Pale 2-Row, Maris Otter Pale, Munich, Caramel / Crystal 60L, Carapils (Dextrine Malt), Chocolate, Caramel / Crystal 120L) Hops: (Fuggles) Other: (Irish Moss, Yeast Nutrient, Gypsum)
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  • Last Updated: 2021-09-22 19:28 UTC