(2023-11-30) Nigel Lumpybum - Beer Recipe - Brewer's Friend

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(2023-11-30) Nigel Lumpybum

374 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 13.9 °P (recipe based estimate)
Post Boil Gravity: 26.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 374 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Monday October 30th 2023
26.6 °P
4.8 °P
12.4%
58.3
18.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Muntons - Maris Otter12.5 lb Maris Otter 38 2.3 53.2%
5.50 lb Simpsons - Finest Pale Ale Golden Promise5.5 lb Finest Pale Ale Golden Promise 37 2.4 23.4%
1.30 lb American - White Wheat1.3 lb White Wheat 40 2.8 5.5%
0.75 lb Aromatic Malt0.75 lb Aromatic Malt 35 20 3.2%
0.60 lb Simpsons - Crystal Medium0.6 lb Crystal Medium 33 65.01 2.6%
0.60 lb United Kingdom - Extra Dark Crystal 160L0.6 lb Extra Dark Crystal 160L 33 160 2.6%
0.25 lb Dingemans - Special B0.25 lb Special B 33.1 125 1.1%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light - (late boil kettle addition) 43 2 8.5%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 11.4 Boil 75 min 37.2 25%
1.50 oz EKG1.5 oz EKG Hops Pellet 5.6 Boil 20 min 15.88 37.5%
1.50 oz EKG1.5 oz EKG Hops Pellet 5.6 Boil 5 min 5.23 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.30 tsp Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 723 B cells required
Imperial Yeast - A09 Pub
Amount:
12 Ounces
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 723 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43.3 4.6 15.3 66.8 63.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Sacc #1 Strike 161 °F 148 °F 45 min
6 gal Sacc #2 Infusion 175 °F 158 °F 45 min
Mashout & Recirc Temperature -- 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.99 28  
Mash volume with grains 8.71 34.8  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.75 g | 35 qt) 10 40  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 12.94 51.8
Equipment Profile Used: System Default
 
Notes

Full-Volume mash. Pre-Boil Volume Distribution: 7gal to BK1 & 3gal to BK2. Boiled BK2 from 3gal to 1gal simultaneously w/ main BK1 boil. Added BK2 to BK1 late in the boil.


Name Ideas: Nigel Lumpybum's Waxy Soggy Barbour. Beaufort Barleywine.

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  • Last Updated: 2023-12-15 15:58 UTC