The Slapper - Coopers Real Ale Base - Beer Recipe - Brewer's Friend

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The Slapper - Coopers Real Ale Base

196 calories 18.9 g 330 ml
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Beer Stats
Method: Extract
Style: British Strong Ale
Boil Time: 5 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Friday December 23rd 2022
1.064
1.014
6.6%
35.0
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Liquid Malt Extract - Amber3.2 kg Liquid Malt Extract - Amber 35 10 61.9%
750 g Gladfield - Dextrose Sugar750 g Dextrose Sugar 46 0 14.5%
300 g Brown Sugar300 g Brown Sugar 45 15 5.8%
70 g Molasses70 g Molasses 36 80 1.4%
100 g Honey100 g Honey 35 2 1.9%
500 g Dry Malt Extract - Munich500 g Dry Malt Extract - Munich 42 8 9.7%
250 g Maltodextrin250 g Maltodextrin 39 0 4.8%
5,170 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
99 g Extract IBU99 g Extract IBU Hops Extract 9.9 Boil at 100 °C 12 min 32.66 83.2%
5 g Fuggles5 g Fuggles Hops Pellet 4.5 Aroma at 95 °C 6 min 0.46 4.2%
5 g Citra5 g Citra Hops Pellet 11 Aroma at 95 °C 6 min 1.13 4.2%
5 g Wai-iti5 g Wai-iti Hops Pellet 3 Aroma at 95 °C 6 min 0.31 4.2%
5 g Nectaron5 g Nectaron Hops Pellet 4 Aroma at 95 °C 6 min 0.41 4.2%
119 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Potassium Metabisulfite Water Agt Mash 0 min.
2 g Gelatin Fining Primary 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (custom):
72%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 300 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 300 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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 23 L) 22
Volume increase from sugar/extract (early additions) 3.5
Pre boil volume (equipment estimates 26.6 L) 25.5
Boil off losses -0.5
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume 25.5
Going into fermentor 25.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 22  
Equipment Profile Used: System Default
"The Slapper - Coopers Real Ale Base" British Strong Ale beer recipe by bikehelmet. Extract, ABV 6.56%, IBU 34.97, SRM 11.43, Fermentables: (Liquid Malt Extract - Amber, Dextrose Sugar, Brown Sugar, Molasses, Honey, Dry Malt Extract - Munich, Maltodextrin) Hops: (Extract IBU, Fuggles, Citra, Wai-iti, Nectaron) Other: (Potassium Metabisulfite, Gelatin)
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  • Last Updated: 2023-01-06 03:35 UTC