Sussex bound - Beer Recipe - Brewer's Friend

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Sussex bound

144 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anthony Hirst
Hop Utilization: 92%
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Wednesday March 15th 2023
1.044
1.009
4.7%
21.9
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg United Kingdom - Maris Otter Pale3.75 kg Maris Otter Pale 38 3.75 40.1%
4 kg Muntons - Pale Ale Malt4 kg Pale Ale Malt 37 3.5 42.8%
1 kg The Swaen - Blackswaen Honey Biscuit1 kg Blackswaen Honey Biscuit 37 30 10.7%
300 g Weyermann - Carapils300 g Carapils 34.5 2.1 3.2%
300 g The Swaen - PlatinumSwaen Salty Caramel Malt300 g PlatinumSwaen Salty Caramel Malt 30 10 3.2%
9.35 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16.50 g Challenger16.5 g Challenger Hops Pellet 10 Boil 60 min 9.14 14.2%
35 g Barth-Haas - Fuggles35 g Fuggles Hops 0.00 € / kg
0.00 € 		Pellet 4.2 Boil 30 min 6.26 30%
35 g Barth-Haas - East Kent Golding35 g East Kent Golding Hops 0.00 € / g
0.00 € 		Pellet 5.5 Boil 20 min 6.46 30%
30 g Barth-Haas - Fuggles30 g Fuggles Hops Pellet 4.2 Boil 0 min 25.8%
116.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Irish Moss Fining Boil 15 min.
0.50 g Yeast Nutrient Other Boil 15 min.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
27 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.28 L. Suggest reducing initial water volume to 45.4 L and adding 7.88 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 34.1
Mash volume with grains 40.3
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 29.4 L) 31.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.3 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 47
Going into fermentor 47
Total: 65.3  
Equipment Profile Used: System Default
"Sussex bound" British Strong Ale beer recipe by Anthony Hirst. All Grain, ABV 4.66%, IBU 21.85, SRM 7.71, Fermentables: (Maris Otter Pale, Pale Ale Malt, Blackswaen Honey Biscuit, Carapils, PlatinumSwaen Salty Caramel Malt) Hops: (Challenger, Fuggles, East Kent Golding) Other: (Lactic acid, Irish Moss, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2023-03-15 15:59 UTC