R&B Bloody English Pre Pro 2023 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

R&B Bloody English Pre Pro 2023

173 calories 15.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bruce Wenzel
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Sunday June 4th 2023
1.053
1.010
5.7%
39.2
4.6
5.5
4.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Crisp Malting - No.19 Floor Malt Maris Otter15 lb No.19 Floor Malt Maris Otter 37 3 73.2%
5 lb Sugar Creek Malt - Bloody Butcher Malted Corn5 lb Bloody Butcher Malted Corn 37 3.01 24.4%
8 oz Weyermann - Acidulated8 oz Acidulated 27 3.4 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 14 Boil 60 min 33.97 60%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Aroma 15 min 5.22 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g amylase enzyme Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
3 ml Glucabuster Water Agt Mash 0 min.
0.75 ml Foam Axe Water Agt Boil 0 min.
2.50 tsp Lactic acid Water Agt Sparge 0 min.
10 g Gypsum Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 892 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Rest to saturate grains. Strike 144 °F 138 °F 15 min
Ramp and rest. Temperature 138 °F 146 °F 30 min
Ramp and rest. Temperature 146 °F 158 °F 30 min
Mash Out Temperature 158 °F 170 °F 5 min
Drain mash tun Batch Sparge 170 °F 170 °F --
5 gal Fill, rest and drain Batch Sparge 170 °F 170 °F 10 min
5 gal Fill, rest and drain Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.59 gal (54.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.59 gal (6.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 6.66 26.7  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 9.74 g | 39 qt) 10.15 40.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.59 g | 54.4 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 12 48  
Total: 16.81 67.3
Equipment Profile Used: System Default
 
Notes

This is batch #136

Last Updated and Sharing
 
245
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-04 20:59 UTC
  • Snapshot Created: 2023-06-04 16:22 UTC
  • Link To Parent Recipe