GB103(Wet Hops) - Beer Recipe - Brewer's Friend

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GB103(Wet Hops)

193 calories 17.5 g 500 ml
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 36.7 liters (ending kettle volume)
Pre Boil Size: 40.7 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 83% (ending kettle)
Calories: 193 calories (Per 500ml)
Carbs: 17.5 g (Per 500ml)
Created: Monday August 29th 2022
1.042
1.008
4.5%
27.3
7.0
5.3
27.68
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.20 kg United Kingdom - Maris Otter Pale3.2 kg Maris Otter Pale £ 1.96 / kg
£ 6.27 		38 3.75 54.2%
500 g DE - Carapils500 g Carapils £ 2.64 / kg
£ 1.32 		35 1.97 8.5%
2.10 kg German - Vienna2.1 kg Vienna £ 0.00 / kg
£ 0.00 		37 9.18 35.6%
100 g Flaked Barley100 g Flaked Barley £ 2.20 / kg
£ 0.22 		32 2.2 1.7%
5.90 kg / £ 7.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops £ 0.04 / g
£ 0.80 		Leaf/Whole 11.1 First Wort at 73 °C 60 min 17.09 7.7%
50 g Williamette50 g Williamette Hops £ 0.04 / g
£ 2.00 		Leaf/Whole 4 Boil 15 min 6.95 19.2%
50 g Williamette50 g Williamette Hops £ 0.04 / g
£ 2.00 		Leaf/Whole 4 Boil 5 min 2.79 19.2%
40 g Williamette40 g Williamette Hops £ 0.04 / g
£ 1.60 		Leaf/Whole 4 Boil at 100 °C 1 min 0.48 15.4%
100 g Williamette100 g Williamette Hops £ 0.05 / g
£ 5.00 		Leaf/Whole 4 Whirlpool at 73 °C 30 min 38.5%
260 g / £ 11.40
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) £ 0.04 / g
£ 0.12 		Water Agt Mash 1 hr.
2 g Epsom Salt £ 0.02 / g
£ 0.04 		Water Agt Mash 1 hr.
3 g Gypsum £ 0.01 / g
£ 0.03 		Water Agt Mash 1 hr.
4 g Salt £ 0.01 / g
£ 0.04 		Water Agt Mash 1 hr.
17 ml Lactic acid £ 0.02 / ml
£ 0.34 		Water Agt Mash 1 hr.
3.20 g Baking Soda £ 0.00 / g
£ 0.00 		Water Agt Mash 1 hr.
1.75 g Brewtan B £ 0.23 / g
£ 0.40 		Other Bottling 0 min.
£ 0.97
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
£ 3.75 / each
£ 7.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
£ 7.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 111.4 g       Temp: 18 °C       CO2 Level: 1.6 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Pre PH 6.92
Treated Water Alk 58 - PH 5.62

PH +5 5.05 + 1.6g SodCarb
+20 5.00 + 1.6g SodCarb
+40 5.25
+60 5.29

Boil 5.38

start Boil 40.8L
End Boil 36.7 L (All flavouring Hops in bags & squeezed end of whirlpool)
Fermenter 33L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L Infusion 69 °C 66 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 50.21 L. Suggest reducing initial water volume to 41.84 L and adding 4.81 L sparge/top-off. 46.6
Total strike volume 46.6
Mash volume with grains 50.2
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 43.2 L) 40.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 34.2 L) 36.7
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 36.2
Total: 46.6  
Equipment Profile Used: System Default
 
Notes

Using Wet Hopsx5
100g = 500
40g = 200
50g = 250
30g =150


33L in Fermenter 1.042
2 Packs Lalbrew High Perform Nottingham
Rehydrated
FG 2 weeks 1.011

28.2L into Bottles
100g Dextrose
@19C 1.69 CO2

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  • Last Updated: 2022-10-23 18:20 UTC