Boddies pre 1970 - Beer Recipe - Brewer's Friend

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Boddies pre 1970

164 calories 14.1 g .5 L
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.87 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Paul Slater
Rating:
5.00 (1 Review)

Calories: 164 calories (Per .5L)
Carbs: 14.1 g (Per .5L)
Created: Monday August 1st 2022
1.036
1.006
3.9%
37.0
3.9
5.4
13.05
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition) £ 0.00 / kg
£ 0.00 		40 1 5.8%
0.20 kg Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat £ 2.54 / kg
£ 0.51 		36 2 5.8%
0.06 kg GB - Flaked Maize0.06 kg Flaked Maize £ 5.00 / kg
£ 0.30 		40 1 1.7%
3 kg Warminster Maltings - Maris Otter3 kg Maris Otter £ 1.68 / kg
£ 5.04 		36 3.5 86.7%
3.46 kg / £ 5.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g northern brewer35 g northern brewer Hops £ 0.05 / g
£ 1.75 		Leaf/Whole 6.1 Boil 60 min 26.45 54.7%
29 g Goldings29 g Goldings Hops £ 0.05 / g
£ 1.45 		Pellet 5.4 Boil 15 min 10.59 45.3%
64 g / £ 3.20
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss £ 0.00 / g
£ 0.00 		Fining Boil 15 min.
4.69 ml Phosphoric acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
£ 4.00 / each
£ 4.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
£ 4.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash PH target 5.3 - required 4.5ml of Phosphoric acid to achieve
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 75 °C 66 °C --
Infusion 65 °C 65 °C 60 min
14 L Sparge 77 °C 65 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.9
Mash volume with grains 14.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 21.1 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 33  
Equipment Profile Used: System Default
 
Notes

Minor amendment increased the torrefied wheat from 80gm to 200 gm to further improve head retention. Deleted the caprils dextrin malt.

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  • Last Updated: 2024-10-29 10:44 UTC