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CFB Ale

126 calories 13.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Southern English Brown
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 50% (brew house)
Source: patrice
Calories: 126 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Sunday June 29th 2014
1.041
1.011
3.8%
26.6
29.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 76.2%
1 kg United Kingdom - Crystal 60L1 kg Crystal 60L 34 60 19%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 4.8%
5.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 6 Boil 45 min 14.88 33.3%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 6 Boil 10 min 11.75 66.7%
60 g / £ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 256 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
brewed in london... very close profile. no adjunction
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 68 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.1
Mash volume with grains 16.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

very disappointing brewing efficiency on that specific day. ended up with a much weaker wort and down-sized the total boil / fermenter volume to remain within style limits. primary @ 19 c for 2 week, racked to keg with 90g corn sugar and lagered for 3 weeks @ 19 c. cold crash @ 2 C. pleasant carbonation, light tanned thick head with good retention. very malty balanced with a fresh aroma and bitterness (did not adjust hop addition to new volume). very pleased with the result

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  • Last Updated: 2014-11-04 10:33 UTC