Session Ale - Beer Recipe - Brewer's Friend

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Session Ale

128 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.75 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer
Hop Utilization: 98%
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Saturday November 25th 2023
1.039
1.010
3.8%
29.1
13.1
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 oz United Kingdom - Maris Otter Pale20 oz Maris Otter Pale 38 3.75 66.7%
10 oz American - Caramel / Crystal 40L10 oz Caramel / Crystal 40L 34 40 33.3%
30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.88 g Columbus1.875 g Columbus Hops Pellet 15 Boil at 212 °F 60 min 18.09 33.3%
1.88 g Columbus1.875 g Columbus Hops Pellet 15 Boil at 212 °F 20 min 10.96 33.3%
1.88 g Columbus1.875 g Columbus Hops Pellet 15 Boil at 212 °F 0 min 33.3%
5.63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
2.55 ml Lactic acid Water Agt Mash 0 min.
0.13 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 16 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.8 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Saccharification rest Infusion 169.6 °F 158 °F 60 min
5 qt Top off into bag Top Off 180 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.24 g | 13 qt) 2.23 8.9  
Mash volume with grains (equipment estimates 3.39 g | 13.6 qt) 2.38 9.5  
Grain absorption losses -0.23 -0.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.76 g | 11 qt) 1.75 7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.25 5  
Volume into fermentor 1.25 5  
Total: 2.23 8.9
Equipment Profile Used: System Default
 
Notes

Treat 8 qt water with adjustment ingredients. Heat 3 qt to just under 170°F. Add grains and dough in to 158°F. Insulate well and stir at 20-min intervals. Top off mash after 1 hour with 180°F water to near top of 8 qt kettle (about 4 qt). Check temperature. Should be near 170°F. Hold 10-minutes with occasional stirring. Lift and drain bag with moderate squeezing. Top off kettle with remaining of the original 8 qt and start to boil. Add hops as specified. Add Irish moss. Cool with immersion chiller to <70°F. Strain into sanitized 1.4-gallon fermenter, aerate, add 1/2 packet of dry yeast, mix after 15-minute rehydration, affix airlock and hold at 68°F until fermentation ceases (at least 1 week). Transfer to second 1.4-gallon fermenter and hold 1 week. Transfer to bottling bucket with boiled corn sugar (0.8 oz in about 4 oz water) and bottle (11-12 x 12 oz bottles). Condition for at least 2 weeks (3 weeks better) at about 68°F - 72°F.

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  • Last Updated: 2024-01-31 00:21 UTC