28. Tarmac RO 240923 - Beer Recipe - Brewer's Friend

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28. Tarmac RO 240923

186 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Saturday September 23rd 2023
1.060
1.018
5.5%
18.2
41.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 66.1%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 8.3%
0.25 kg American - Roasted Barley0.25 kg Roasted Barley 33 300 4.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.3%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 4.1%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) 41 1 2.5%
0.15 kg United Kingdom - Black Patent0.15 kg Black Patent 27 525 2.5%
0.25 kg German - Carafa I0.25 kg Carafa I 32 340 4.1%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.5 Boil 60 min 18.22 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 0 min.
0.50 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.50 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 17.8 L) 17.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 35.2  
Equipment Profile Used: System Default
"28. Tarmac RO 240923" No Profile Selected beer recipe by robert katt. All Grain, ABV 5.51%, IBU 18.22, SRM 41.55, Fermentables: (Extra Pale Maris Otter, Pale Chocolate, Roasted Barley, Flaked Oats, Flaked Barley, Lactose (Milk Sugar), Black Patent, Carafa I) Hops: (Bramling Cross) Other: (Baking Soda, Gypsum, Calcium Chloride (dihydrate), Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2023-11-07 18:15 UTC