ANZAC Biscuit Ale - Beer Recipe - Brewer's Friend

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ANZAC Biscuit Ale

9217 calories 993.1 g 19 L
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Beer Stats
Method: All Grain
Style: Alternative Sugar Beer
Boil Time: 40 min
Batch Size: 24.5 liters (fermentor volume)
Pre Boil Size: 28.57 liters
Post Boil Size: 25.4 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 9217 calories (Per 19L)
Carbs: 993.1 g (Per 19L)
Created: Monday May 13th 2024
1.052
1.014
5.0%
23.6
16.2
n/a
0.05
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Gladfield - Ale Malt3.5 kg Ale Malt 37.4 5.97 60.3%
0.50 kg Gladfield - Big O, Malted Oats0.5 kg Big O, Malted Oats 27.5 4.6 8.6%
0.50 kg Gladfield - Biscuit Malt0.5 kg Biscuit Malt 35 79.78 8.6%
0.50 kg Barrett Burston - Dark Munich Malt0.5 kg Dark Munich Malt 35 25.19 8.6%
0.50 kg Barrett Burston - Munich Malt0.5 kg Munich Malt 35 19.05 8.6%
0.30 kg Tate and Lyle - Golden Syrup0.3 kg Golden Syrup - (late boil kettle addition) 40 1.17 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 60 min 23.58 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.05 / each
$ 0.05 		Water Agt Boil 0 min.
$ 0.05
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.55 bar       Temp: 2 °C       CO2 Level: 2.3 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
24.3 L Strike 68 °C 69 °C 40 min
5.98 L Sparge 69 °C 76 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 17.6
Mash volume with grains 21.2
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24.5 L) 25.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.4 L) 24.5
Total: 35  
Equipment Profile Used: System Default
 
Notes

Other Fermentables:
Substitute 200 g CSR Golden Syrup - Boil
100 g Dessicated Coconut (roasted) - Fermenter

Fermentation:
Primary - 18dC @ 5PSI for 5 days
Secondary - 20dC for 2 days (coconut)
Cold Crash - 1dC @ 20PSI for 3 days
Carbonation - 2dC @ 12PSI for 7 days

Roast coconut for 7-11 min @ 165dC checking for browning regularily. At 4 min stir and re-spread. Store dry and dark. Keeps for 2 weeks

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  • Last Updated: 2024-12-07 22:22 UTC