Parker's Otter 1 - Beer Recipe - Brewer's Friend

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Parker's Otter 1

247 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Saturday June 28th 2014
1.074
1.020
7.0%
50.5
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 85.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.1%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7.1 Boil 75 min 27.02 40%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.5 Boil 40 min 19.98 20%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9.5 Boil 5 min 3.45 20%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9.5 Dry Hop 14 days 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 10 min.
1.50 tsp gelatin Fining Secondary 14 min.
1 each Clarity Ferm Fining Primary 14 min.
1.50 tsp polyclar Fining Bottling 5 min.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Temperature -- 174 °F 60 min
14 qt Sparge -- 180 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

BATCH 80

Brewed 7/6/14
Secondary 7/14/14

Mashed at 154.9 for 60 min.
3 gals. out of mash tun - before sparge

Boiled 6.75 gals. for 75 min. to just below 5 gals.

OG = 1.067

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  • Last Updated: 2014-07-16 02:42 UTC