Hoarfrost 2021 - Beer Recipe - Brewer's Friend

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Hoarfrost 2021

233 calories 24.3 g 12 oz
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Beer Stats
Method: BIAB
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.65 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Sunday October 17th 2021
1.070
1.018
6.8%
52.0
18.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 74.1%
1 lb Muntons - Amber Malt1 lb Amber Malt 35 22 7.4%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 3.7%
0.50 lb United Kingdom - Crystal 45L0.5 lb Crystal 45L 34 45 3.7%
0.50 lb United Kingdom - Crystal 90L0.5 lb Crystal 90L 33 90 3.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.7%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 40 min 48.23 75%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 3.75 25%
4 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.12 psi       Temp: 36 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.59 34.4  
Mash volume with grains 9.67 38.7  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.65 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.15 20.6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.11 g | 20.5 qt) 5 20  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Based on https://beerandbrewing.com/make-your-best-british-strong-ale with some input from https://homebrewacademy.com/british-strong-ale-recipe/ (e.g., adding flaked barley)

Aiming for a mash at 153. No molasses.

Oxygen 1L/minute for 1 minute, aiming for 10-14 ppm.

Fermenting low, will start with a good yeast pitch. Our yeast has a range of 64-74. Going to follow the source instructions of starting at 60, raise to 65 gradually for 3 days, then raise to 70 gradually for 3 additional days.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-16 02:47 UTC