Bad Saturday WeeHeavy 16/04/22 - Beer Recipe - Brewer's Friend

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Bad Saturday WeeHeavy 16/04/22

186 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 61% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Monday April 11th 2022
1.060
1.019
5.4%
36.9
17.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 kg Simpsons - Maris Otter pale10.5 kg Maris Otter pale 38 2.4 83.7%
1.50 kg Weyermann - Munich Type II (Dark)1.5 kg Munich Type II (Dark) 37 10 12%
0.25 kg Simpsons - Crystal Dark0.25 kg Crystal Dark 33 120 2%
0.10 kg United Kingdom - Simpsons - Black Malt (Roasted)0.1 kg Simpsons - Black Malt (Roasted) 31 650 0.8%
0.10 kg Bestmalz - BEST Melanoidin0.1 kg BEST Melanoidin 34.5 27 0.8%
0.10 kg Voyager Craft Malt - Chocolate0.1 kg Chocolate 34.5 406.09 0.8%
12.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Pellet 4 Boil 60 min 10.61 22.2%
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Pellet 4 Boil 45 min 9.74 22.2%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4 Boil 30 min 4.08 11.1%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 30 min 6.88 16.7%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 15 min 4.44 16.7%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 5 min 1.19 11.1%
180 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Australia, Melbourne, Caufield 13/14
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
25 L Infusion 65 °C 68 °C 60 min
60 L Sparge 68 °C 77 °C 60 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.6 L. Suggest reducing initial water volume to 45.4 L and adding 1.2 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 25.1
Mash volume with grains 33.4
Grain absorption losses -12.6
Remaining sparge water volume (equipment estimates 35 L) 48.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.6 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 40 L) 45
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 40
Total: 73.5  
Equipment Profile Used: System Default
 
Notes

Trying to work out boil down rate. Its somewhere between 15-25%.
We will start with 60L and boil down for 90 Mins. We want to target a final of 45L.

We ended up with 40L

Need to aim for 65L, lost about 5L per 30 mins plus hop loss. Boil down is 25% for 90 minute boil.

Colour was spot on without crushing the grains, may have been too dark if we did.

Could of gone a bit higher in Mash strike water 2.2L/KG instead of 2. It was a good mash anyway.

KK fucked the grain crush and i think that affected the efficiency.


Notes First Tasting (Ben)

  • Beer has a slight hint of scotch ale wee heavy but efficiency really killed it.
  • Colour was spot on.
  • Recipe was also probably spot on but we just had a problem with the mash efficiency. Its just a little too bitter and Thin. Maybe we needed to mash for longer or the grain crush was fucked, we did have a lot of whole grain that didn't look broken.
  • Maybe lower the bitterness, it may have been spot on without the efficiency problem.
  • I think if we brew this again we should go for a less neutral high fermenting yeast. Maybe a liquid of US-04.
  • We were also flying blind on PH so that could be a problem.


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  • Last Updated: 2022-05-04 12:17 UTC