Peated Old Ale 2023-12-23 - Beer Recipe - Brewer's Friend

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Peated Old Ale 2023-12-23

223 calories 24.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 223 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Tuesday December 5th 2023
1.072
1.020
6.8%
60.0
19.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Simpsons - Maris Otter pale6.8 kg Maris Otter pale 38 2.4 86.6%
0.12 kg Weyermann - Caramunich Type 30.12 kg Caramunich Type 3 34 57 1.5%
0.08 kg Briess - Caramel Malt - 120L0.08 kg Caramel Malt - 120L 34.5 120 1%
0.10 kg Briess - Blackprinz Malt0.1 kg Blackprinz Malt 25 500 1.3%
0.50 kg Peated Malt0.5 kg Peated Malt 38 2.5 6.4%
0.25 kg Molasses0.25 kg Molasses 36 80 3.2%
7.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 14 Boil 30 min 36.43 50%
28 g Nugget28 g Nugget Hops Pellet 14 Boil 15 min 23.52 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
3 g Whirlfloc Water Agt Boil 15 min.
2 g Yeast Nutrient Water Agt Mash 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
69%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 66 °C 66 °C --
10 L Fly Sparge 76 °C 76 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 23.8
Mash volume with grains 28.8
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 10.5 L) 10.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 34.3  
Equipment Profile Used: System Default
"Peated Old Ale 2023-12-23" Old Ale beer recipe by Chae hyeon Na. All Grain, ABV 6.83%, IBU 59.95, SRM 19.81, Fermentables: (Maris Otter pale, Caramunich Type 3, Caramel Malt - 120L, Blackprinz Malt, Peated Malt, Molasses) Hops: (Nugget) Other: (Calcium Chloride, Gypsum, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2024-04-22 12:58 UTC