Popped Out For Lunch - Beer Recipe - Brewer's Friend

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Popped Out For Lunch

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.86 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday July 12th 2023
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1.053
1.014
5.2%
37.7
12.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 83.3%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 8.3%
1 lb Dingemans - Biscuit1 lb Biscuit 34.5 22 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 6.2 Boil 60 min 22.16 33.3%
0.50 oz Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops Pellet 6.2 Boil 15 min 5.5 16.7%
1 oz Yakima Valley Hops - Fuggles1 oz Fuggles Hops Pellet 4.4 Boil 15 min 7.8 33.3%
0.50 oz Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops Pellet 6.2 Boil 5 min 2.21 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
15 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.56 psi       Temp: 37 °F       CO2 Level: 2 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
4.959 gal Strike 162 °F 153 °F 60 min
5.041 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.86 31.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.61 38.4
Equipment Profile Used: System Default
"Popped Out For Lunch" Strong Bitter beer recipe by Josh Redcay. All Grain, ABV 5.15%, IBU 37.68, SRM 12.33, Fermentables: (Maris Otter Pale, Caramel Malt - 60L, Biscuit) Hops: (East Kent Golding, Fuggles) Other: (Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2023-09-05 19:15 UTC