Collision Bend Brewing Co.'s 8 Crazy Nights clone - Beer Recipe - Brewer's Friend

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Collision Bend Brewing Co.'s 8 Crazy Nights clone

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 20.7 liters
Post Boil Size: 19.3 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: byo.com
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Saturday October 29th 2022
1.056
1.013
5.7%
15.3
10.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.98 kg German - Pale Ale4.98 kg Pale Ale 39 2.3 82.2%
0.38 kg Munich0.38 kg Munich 37 6 6.3%
0.38 kg Weyermann - Melanoidin0.38 kg Melanoidin 34.5 27 6.3%
102.40 g United Kingdom - Crystal 45L102.4 g Crystal 45L 34 45 1.7%
41.11 g American - Chocolate41.11 g Chocolate 29 350 0.7%
173.08 g Honey173.08 g Honey - (late boil kettle addition) 35 2 2.9%
6.06 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.29 g Simcoe8.29 g Simcoe Hops Pellet 12.7 Boil 60 min 12.2 36.5%
14.42 g Hallertau Mittelfruh14.42 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.11 63.5%
22.71 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
165.87 g Fresh crushed apple Spice Boil 1 hr.
0.43 g Cinnamon stick Spice Boil 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.72 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.3 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.9 g       Temp: 18 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Untreated tapwater
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Strike 73 °C 64 °C 90 min
6.5 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 15.6 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.9
Mash volume with grains (equipment estimates 18.1 L) 19.8
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 18.7 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 20.7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19.3
Top off amount 1.7
Going into fermentor 21
Total: 27.5  
Equipment Profile Used: System Default
 
Notes

Honey malt and Victory malt are replaced by melanoidin malt.

Tradition hops replaced by Mittelfrüh hops.

Crushed fresh apple goes into a muslinbag.

Ferment at about 65 °F (18 °C). Once fermentation is near completion after two weeks, raise the temperature to 70 °F (21 °C) to perform a diacetyl rest for two days. Then cool the beer about 6 °F (3 °C) per day for four days to help clear the beer. Rack the beer into a keg and force carbonate to 2.5 volumes (or prime and bottle condition). If bottle conditioning, leave the beer at 70–75 °F (21–24 °C) for a week or two. Lager at 35 °F (2 °C) for two weeks to a month. Serve at 40–45 °F (4–7 °C).

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  • Last Updated: 2022-10-30 12:36 UTC
  • Snapshot Created: 2022-10-29 11:06 UTC
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