Winter 2024 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Winter 2024

277 calories 28.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.61 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Monday October 9th 2023
1.083
1.021
8.2%
37.1
26.6
n/a
21.51
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale $ 2.39 / lb
$ 21.51 		38 3.75 80.8%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L $ 0.00 / oz
$ 0.00 		34.5 120 4.5%
1 lb New Zealand - Medium Crystal Malt1 lb Medium Crystal Malt $ 0.00 / lb
$ 0.00 		35.4 56.35 9%
4 oz Briess - Chocolate4 oz Chocolate $ 0.00 / oz
$ 0.00 		25 350 2.2%
6.30 oz Thomas Fawcett - US - Thomas Fawcett - English Dark Crystal6.3 oz US - Thomas Fawcett - English Dark Crystal $ 0.00 / oz
$ 0.00 		35 75 3.5%
11.14 lbs / $ 21.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 3.5 Boil 60 min 15.32 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 3.5 Boil 26 min 21.78 66.7%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 0.00 / g
$ 0.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.18 16.7  
Mash volume with grains 5.07 20.3  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 3.07 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.61 22.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes

2 weeks primary; 2–4 weeks secondary;
2 weeks bottle conditioning

Brewed on 10/29/23: Pre-boil--1.058
11/4/23: 1.038
ABV: 4.3%
Post-boil--1.072

Last Updated and Sharing
 
181
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-11-04 20:37 UTC