Stuart Crawshaw - Experimental Beer - Beer Recipe - Brewer's Friend

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Stuart Crawshaw - Experimental Beer

205 calories 22.6 g 0.440 L
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 205 calories (Per 0.440L)
Carbs: 22.6 g (Per 0.440L)
Created: Friday May 13th 2022
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1.050
1.014
4.7%
28.8
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale 39 4.64 83.8%
400 g Simpsons - CaraMalt400 g CaraMalt 34 35.86 8.4%
250 g Simpsons - Crystal Light 250 g Crystal Light 33.1 100 5.2%
125 g Simpsons - Brown Malt125 g Brown Malt 32 499.99 2.6%
4,775 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Barth-Haas - Fuggles40 g Fuggles Hops Pellet 4.63 Boil 60 min 22.6 57.1%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.32 28.6%
10 g Barth-Haas - Citra10 g Citra Hops Pellet 12 Boil 5 min 2.92 14.3%
70 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 110.1 g       Temp: 20 °C       CO2 Level: 2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.84 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag Strike 67 °C 65 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge 75 °C 75 °C 10 min
7 L Add sparge water until a pre boil volume of 25L has been reached Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.4
Mash volume with grains 20.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 16.3 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 30.7  
Equipment Profile Used: System Default
"Stuart Crawshaw - Experimental Beer" Best Bitter beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 4.72%, IBU 28.84, SRM 21.45, Fermentables: (Pale Ale, CaraMalt, Crystal Light , Brown Malt) Hops: (Fuggles, Hallertau Mittelfruh, Citra) Other: (irish moss, Yeast Nutrient)
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  • Last Updated: 2022-05-13 12:38 UTC