Miraculix Best Classic English Ale 2.5G - Beer Recipe - Brewer's Friend

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Miraculix Best Classic English Ale 2.5G

127 calories 11.2 g 12 oz
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 30 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.97 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Wednesday April 19th 2023
1.039
1.007
4.1%
33.5
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.56 lb Bairds - Maris Otter Finest Ale Malt 2.5625 lb Maris Otter Finest Ale Malt 37.7 2.5 70.7%
6 oz Briess - Brewers Torrified Wheat6 oz Brewers Torrified Wheat 35 1.5 10.3%
3 oz United Kingdom - Dark Crystal 80L3 oz Dark Crystal 80L 33 80 5.2%
8 oz Invert Sugar Syrup8 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 13.8%
58 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Yakima Valley Hops - Magnum0.36 oz Magnum Hops Pellet 16.1 Boil 30 min 29.52 41.9%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.9 Boil 10 min 3.54 29.1%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.9 Boil 1 min 0.42 29.1%
0.86 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
0.30 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.55 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 32 B cells required
Danstar - Nottingham Ale Yeast
Amount:
0.45 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 32 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-
100 0 0 100 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.88 g | 15.5 qt) 3.61 14.4  
Mash volume with grains (equipment estimates 4.13 g | 16.5 qt) 3.86 15.4  
Grain absorption losses -0.39 -1.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.24 g | 13 qt) 2.97 11.9  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 2.5 10  
Total: 3.61 14.4
Equipment Profile Used: System Default
 
Notes

2.5G for Lisa, use her Ward Labs profile, try for same salt profile
Ca+2 Mg+2 Na+ Cl- SO4-2
120.1 1.0 15.0 95.4 148.1

Ca+2 Mg+2 Na+ Cl- SO4-2
111.8 0.0 17.0 90.3 151.0
5.39 pH
11 floz Lyles ~ 16.4 wtoz
Go with recent Miraculix rec to use Notty & Verdant dry together

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  • Last Updated: 2023-05-20 16:55 UTC