Bangers'n'Mash - Beer Recipe - Brewer's Friend

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Bangers'n'Mash

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Mark E Tomusiak
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday February 1st 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Golden Promise10.5 lb Golden Promise 37 3 72.4%
0.50 lb Briess - Caramel Malt - 20L0.5 lb Caramel Malt - 20L 35 20 3.4%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.4%
3 lb Bestmalz - BEST Pilsen3 lb BEST Pilsen 37 1.9 20.7%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 14 Boil 60 min 48.24 18.2%
1 oz Yakima Valley Hops - Talus1 oz Talus Hops Lupulin Pellet 9.5 Whirlpool at 180 °F 30 min 4.79 18.2%
1 oz Mosaic1 oz Mosaic Hops Lupulin Pellet 17.5 Whirlpool at 180 °F 30 min 8.82 18.2%
1 oz El Dorado1 oz El Dorado Hops Lupulin Pellet 17 Whirlpool at 180 °F 30 min 8.57 18.2%
1 oz Citra1 oz Citra Hops Lupulin Pellet 11 Whirlpool at 180 °F 30 min 5.54 18.2%
0.50 oz Centennial0.5 oz Centennial Hops Lupulin Pellet 14 Boil 15 min 11.97 9.1%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
8 g Gypsum Water Agt Boil 70 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47.4 5 4 5 72.8 40
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Total: 8.96 35.9
Equipment Profile Used: System Default
 
Notes

Brewed 04/04/22. Mashed in with 16 L city water with 4 g gypsum and 1 ml lactic acid, 161 F, mash temp approx 150 F. Added 6 L 150 F water, ran off, added strike water (190 F, 8 g gypsum, 1.5 ml lactic acid) to top of mash tun and ran off to collect 26 L. Efficiency not good with the picnic cooler set up at higher gravities. Added whirlpool hops at 185 F, held 10 minutes, dropped temp to 170 F, held 15 minutes, chilled to 60 F and pitched 400 ml slurry (1.2 L starter). Fermentation ramps up to 68 F. Yeast is a top cropper.

04/11/22: Added 1 oz each Mosaic and Citra to primary.
04/15/22: Added 1 oz each Talus and El Dorado to primary.
04/18/22: Racked to keg, gravity 1.010. Cold rashed at 32 F.
05/05/22: Moved to serving fridge.

Tasting notes: excellent IPA. Targeted Focal Banger, and hit the mark of a juicy NEIPA with a drier finish and more bitterness. Adding the dry hops directly into the primary, loose with no hop bag, really seemed to bring out the hop aroma/flavor compared to my previous attempts.

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  • Last Updated: 2022-06-27 18:58 UTC