Fat Bastard - Beer Recipe - Brewer's Friend

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Fat Bastard

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig Harrison
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday May 13th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Golden Promise10 lb Golden Promise 37 3 88.9%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L $ 1.61 / lb
$ 1.61 		35.4 40 8.9%
4 oz Briess - Roasted Barley4 oz Roasted Barley $ 1.62 / lb
$ 0.41 		33.1 300 2.2%
11.25 lbs / $ 2.02
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops $ 0.90 / oz
$ 0.90 		Pellet 6.2 Boil 60 min 23.41 100%
1 oz / $ 0.90
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Mash 15 min.
1 each Whirlfloc Water Agt Mash 0 min.
1.99 g Baking Soda Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.29 g Canning Salt Water Agt Mash 0 min.
0.20 g Chalk Water Agt Mash 0 min.
2.90 g Epsom Salt Water Agt Mash 0 min.
0.20 g Gypsum Water Agt Mash 0 min.
12 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Greenville,Mi, USA
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
4.22 gal Strike 164 °F 152 °F 60 min
4.98 gal Batch Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.54 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
"Fat Bastard" Scottish Export beer recipe by Craig Harrison. All Grain, ABV 5%, IBU 23.41, SRM 14.08, Fermentables: (Golden Promise, Caramel Malt - 40L, Roasted Barley) Hops: (East Kent Goldings) Other: (Yeast Nutrient, Whirlfloc, Baking Soda, Calcium Chloride (anhydrous), Canning Salt, Chalk, Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2022-07-05 15:05 UTC