Manchester gold Am - Beer Recipe - Brewer's Friend

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Manchester gold Am

165 calories 16.7 g 14 oz
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.199 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 165 calories (Per 14oz)
Carbs: 16.7 g (Per 14oz)
Created: Thursday October 7th 2021
1.050
1.012
5.0%
33.9
9.3
5.4
8.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row $ 1.59 / lb
$ 4.77 		37 1.8 89%
3 oz Rahr - White Wheat3 oz White Wheat $ 1.86 / lb
$ 0.35 		39.1 3.2 5.6%
2 oz Thomas Fawcett - Crystal Malt2 oz Crystal Malt $ 2.20 / lb
$ 0.28 		33 61 3.7%
13 g Crisp Malting - Roasted Barley13 g Roasted Barley $ 2.14 / lb
$ 0.06 		31.28 520 0.8%
0.50 oz Weyermann - Acidulated0.5 oz Acidulated $ 2.50 / lb
$ 0.08 		27 3.4 0.9%
53.96 oz / $ 5.53
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g BSG - Challenger8 g Challenger Hops $ 2.49 / oz
$ 0.70 		Pellet 7.5 First Wort 0 min 25.75 28.6%
10 g Artisan - Kent Goldings10 g Kent Goldings Hops $ 2.50 / oz
$ 0.88 		Pellet 4.2 Boil 15 min 8.13 35.7%
10 g Artisan - Kent Goldings10 g Kent Goldings Hops $ 2.50 / oz
$ 0.88 		Pellet 4.2 Boil 0 min 35.7%
28 g / $ 2.47
 
Other Ingredients
Amount Name Cost Type Use Time
0.46 oz Whirlfloc Water Agt Boil 15 min.
1.50 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.47 psi       Temp: 68 °F       CO2 Level: 1.6 Volumes
 
Target Water Profile
Josh’s brewery
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 42 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 156 °F 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.71 g | 10.8 qt) 3.67 14.7  
Mash volume with grains (equipment estimates 2.98 g | 11.9 qt) 3.94 15.8  
Grain absorption losses -0.42 -1.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.04 g | 8.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 0.5 2  
Top off amount 1.5 6  
Volume into fermentor 2 8  
Total: 3.67 14.7
Equipment Profile Used: System Default
 
Notes

I ferment in a keg so this is what I do.
Pitch yeast at 74 while continuing to cool to 65. Use a lid with an airlock for first day of active fermentation. Allow temp to rise to 68. On day 2 put on a corny lid and spunding valve. Set pressure at 5 psi. At this point temperature can rise to 70. With gravity 10 points left set at 15 psi. Once you hit FG take off spunding valve. Any extra co2 with help you get a little better carbonation if you want it. If you don’t then leave it set at 15 psi. After 3 days of no gravity change transfer to serving keg and chill

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  • Public: Yup, Shared
  • Last Updated: 2021-11-08 23:47 UTC
  • Snapshot Created: 2021-10-07 13:29 UTC
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