Foolish Hands - Beer Recipe - Brewer's Friend

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Foolish Hands

161 calories 14.6 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2.5 liters (fermentor volume)
Pre Boil Size: 2.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Chris Aplin
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Sunday December 18th 2022
1.053
1.010
5.7%
25.1
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
250 g Dry Malt Extract - Amber250 g Dry Malt Extract - Amber 42 10 63.3%
145 g Raw Honey145 g Raw Honey 38 20 36.7%
395 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 6.2 Boil 15 min 13.76 6.3%
5 g Saaz5 g Saaz Hops Leaf/Whole 3.3 Boil 30 min 11.34 6.3%
8 g Saaz8 g Saaz Hops Leaf/Whole 3.5 Dry Hop at 80 °C 10 days 10.1%
6 g Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops Leaf/Whole 6.2 Dry Hop at 80 °C 10 days 7.6%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 6.2 Dry Hop 5 days 25.3%
20 g Saaz20 g Saaz Hops Pellet 3.5 Dry Hop 5 days 25.3%
15 g Pacific Gem15 g Pacific Gem Hops Leaf/Whole 13.5 Dry Hop 5 days 19%
79 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 11 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 12.5 g       Temp: 30 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
62 Parkhurst Road (31/12/19)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 8 L) 2.2
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 8.3 L) 2.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 2.5
Going into fermentor 2.5
Total: 2.2  
Equipment Profile Used: System Default
 
Notes

1st and 2nd round of hops added bagged and removed on flame out
3rd round of hops added loose to primary on transfer
4th added loose to primary with honey liquor
Originally boiled and fermented with DME only dissolved in 2.5L of water.
Added Honey dissolved in 1L of water post active fermentation and then pitched fresh yeast.

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  • Last Updated: 2023-01-04 15:03 UTC