Ghosts of Bebbanburg 05/10/2022 - Beer Recipe - Brewer's Friend

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Ghosts of Bebbanburg 05/10/2022

167 calories 15.3 g 16 oz
PB and Yorkshire
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 340 gallons (ending kettle volume)
Pre Boil Size: 365 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: PB and Yorkshire
Calories: 167 calories (Per 16oz)
Carbs: 15.3 g (Per 16oz)
Created: Tuesday May 3rd 2022
1.051
1.010
5.3%
22.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb Crisp Malting - Extra Pale Maris Otter220 lb Extra Pale Maris Otter 37.5 2 35.2%
220 lb Weyermann - Extra Pale Premium Pilsner Malt220 lb Extra Pale Premium Pilsner Malt 38 1.5 35.2%
55 lb Rahr - White Wheat55 lb White Wheat 39.1 3.2 8.8%
50 lb Rice Hulls50 lb Rice Hulls 0 0 8%
25 lb Grain Millers - Flaked Oats25 lb Flaked Oats 34.6 1.5 4%
55 lb bestmalz - DE - bestmalz - chit malt55 lb DE - bestmalz - chit malt 34 1.4 8.8%
625 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 lb Azacca2.5 lb Azacca Hops Pellet 13.5 Whirlpool at 210 °F 20 min 6.3 5.2%
5.50 lb Mosaic5.5 lb Mosaic Hops Pellet 11.6 Whirlpool 20 min 11.24 11.3%
3 lb Centennial3 lb Centennial Hops Pellet 10 Whirlpool 20 min 5.29 6.2%
10 lb Azacca10 lb Azacca Hops Pellet 15 Dry Hop at 60 °F 4 days 20.6%
15 lb Mosaic15 lb Mosaic Hops Pellet 12.5 Dry Hop at 60 °F 4 days 30.9%
3.50 lb Charles Faram - Mystic3.5 lb Mystic Hops Pellet 5.5 Dry Hop at 60 °F 4 days 7.2%
9 lb Charles Faram - Harlequin9 lb Charles Faram - Harlequin Hops Pellet 11.5 Dry Hop at 60 °F 4 days 18.6%
48.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
297.44 ml Phosphoric acid - 10% Water Agt Mash 1 hr.
50 ml Fermcap Other Boil 100 min.
50 g yeastx-82 Other Boil 15 min.
300 ml Lactic Acid (88%) Water Agt Whirlpool 20 min.
80 g ALDC Other Primary 0 min.
70 g antiox-C Other Secondary 0 min.
2 kg BioHaze Other Secondary 0 min.
 
Yeast
White Labs - WLP521 Hornindal Kveik Ale Yeast
Amount:
20 BBL Pitch
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 5687 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.14 psi       Temp: 30 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 116 200 140 167
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
234.37 gal Strike 163 °F 152 °F 60 min
225 gal Sparge 170 °F 165 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 341.88 gal (1367.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 329.88 gal (1319.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 284.38 gal (1137.5 qt) 234.38 937.5  
Strike water volume at mash thickness of 1.5 qt/lb 234.38 937.5  
Mash volume with grains 284.38 1137.5  
Grain absorption losses -78.13 -312.5  
Remaining sparge water volume 209 836  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 341.88 g | 1367.5 qt) 365 1460  
Boil off losses -1.88 -7.5  
Post boil volume (equipment estimates 363.13 g | 1452.5 qt) 340 1360  
Hops absorption losses (whirlpool, hop stand) -6.6 -26.4  
Estimated amount in fermentor 333.4 1333.6  
Total: 443.38 1773.5
Equipment Profile Used: System Default
"Ghosts of Bebbanburg 05/10/2022" No Profile Selected beer recipe by PB and Yorkshire. All Grain, ABV 5.33%, IBU 22.84, SRM 3.26, Fermentables: (Extra Pale Maris Otter, Extra Pale Premium Pilsner Malt, White Wheat, Rice Hulls, Flaked Oats, DE - bestmalz - chit malt) Hops: (Azacca, Mosaic, Centennial, Mystic, Charles Faram - Harlequin) Other: (Calcium Chloride (anhydrous), Phosphoric acid - 10%, Fermcap, yeastx-82, Lactic Acid (88%), ALDC, antiox-C, BioHaze)
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  • Last Updated: 2022-05-10 01:20 UTC