01 Curbar Edge Ale - Beer Recipe - Brewer's Friend

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01 Curbar Edge Ale

226 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Burton Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.12 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Thursday December 22nd 2022
1.068
1.018
6.5%
40.2
15.6
5.4
45.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Muntons - Maris Otter11 lb Maris Otter $ 1.59 / lb
$ 17.49 		38 2.3 76.5%
1.50 lb Briess - Brewers Malt 2-Row1.5 lb Brewers Malt 2-Row $ 1.19 / lb
$ 1.79 		37 1.8 10.4%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L $ 1.79 / lb
$ 1.79 		35.4 60 7%
6 oz Crisp Malting - Pale Chocolate6 oz Pale Chocolate $ 1.59 / oz
$ 9.54 		32.7 220 2.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 0.89 / lb
$ 0.45 		0 0 3.5%
14.37 lbs / $ 31.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Yakima Valley Hops - East Kent Golding42 g East Kent Golding Hops $ 2.33 / oz
$ 3.45 		Pellet 6.2 Boil 60 min 29.21 50%
14 g Yakima Valley Hops - East Kent Golding14 g East Kent Golding Hops $ 2.33 / oz
$ 1.15 		Pellet 6.2 Boil 15 min 4.83 16.7%
14 g Challenger14 g Challenger Hops Pellet 5.6 Boil 15 min 4.36 16.7%
14 g Challenger14 g Challenger Hops Pellet 5.6 Boil 5 min 1.75 16.7%
84 g / $ 4.60
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 65 °C 67 °C 60 min
19 L Mash Out Infusion 65 °C 75 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.8
Mash volume with grains 14.1
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 24.8 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.5  
Equipment Profile Used: System Default
"01 Curbar Edge Ale" Burton Ale beer recipe by Blades&Brews. All Grain, ABV 6.48%, IBU 40.16, SRM 15.64, Fermentables: (Maris Otter, Brewers Malt 2-Row, Caramel Malt - 60L, Pale Chocolate, Rice Hulls) Hops: (East Kent Golding, Challenger) Other: (Epsom Salt, Gypsum, Calcium Chloride (dihydrate), Lactic acid)
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  • Last Updated: 2023-12-02 01:46 UTC