Jonathan Braggot - Beer Recipe - Brewer's Friend

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Jonathan Braggot

304 calories 34.9 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 71.5% (brew house)
Source: Jonathan
Calories: 304 calories (Per 330ml)
Carbs: 34.9 g (Per 330ml)
Created: Friday March 11th 2022
1.097
1.030
8.8%
14.7
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 8.1%
3 lb Canadian - Pale 2-Row3 lb Pale 2-Row 36 1.75 48.4%
1 kg Honey1 kg Honey 35 2 35.5%
0.50 lb Thomas Fawcett - Roasted Wheat0.5 lb Roasted Wheat 32.2 325 8.1%
6.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Crystal0.33 oz Crystal Hops Pellet 4.3 Boil 30 min 10.29 33.3%
0.33 oz Crystal0.33 oz Crystal Hops Leaf/Whole 4.3 Boil 10 min 4.41 33.3%
0.33 oz Crystal0.33 oz Crystal Hops Leaf/Whole 4.3 Dry Hop 3 days 33.3%
0.99 oz / $ 0.00
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 14.8 L) 13.4
Mash volume with grains (equipment estimates 16 L) 14.6
Grain absorption losses -1.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 7
Volume into fermentor 7
Total: 13.4  
Equipment Profile Used: System Default
 
Notes

I add the honey after my boiling , and finish it with the yeast!
start at 1.082
1hour soak at 71c

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-03-11 18:13 UTC