BeerMKR HopTeaMash#1 - Beer Recipe - Brewer's Friend

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BeerMKR HopTeaMash#1

157 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 0 min
Batch Size: 5.2 liters (fermentor volume)
Pre Boil Size: 12.32 liters
Post Boil Size: 12.34 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 98%
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday February 27th 2022
1.048
1.009
5.2%
21.9
5.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
450 g Muntons - Maris Otter450 g Maris Otter 38 2.3 51.1%
250 g Proximity - American - Base Malt250 g American - Base Malt 81.5 2 22.7%
230 g Briess - American - Caramel Malt - 10L230 g American - Caramel Malt - 10L 35.4 10 26.1%
930 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.25 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18.9 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Olathe KS Tap Water (unsoftened)
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
4.55 L Infusion 51 °C 47 °C 10 min
Infusion 47 °C 63 °C 30 min
Infusion 63 °C 73 °C 15 min
Infusion 73 °C 78 °C 10 min
2.6 L Sparge 76 °C 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 7 L) 14.2
Mash volume with grains (equipment estimates 7.6 L) 14.8
Grain absorption losses -0.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 5.2 L) 12.3
Boil off losses  
Post boil Volume (equipment estimates 5.2 L) 12.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 12.3 L) 5.2
Total: 14.2  
Equipment Profile Used: System Default
 
Notes

Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)

Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.

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  • Last Updated: 2022-02-27 22:47 UTC