Dinner Ale #3 - Beer Recipe - Brewer's Friend

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Dinner Ale #3

101 calories 9.9 g 12 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.28 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 101 calories (Per 12ml)
Carbs: 9.9 g (Per 12ml)
Created: Friday May 17th 2024
1.031
1.007
3.2%
45.0
7.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.44 kg Crisp Malting - Pale Ale1.44 kg Pale Ale 38 4 75%
240 g Crisp Malting - Flaked Torrefied Maize240 g Flaked Torrefied Maize 36.8 0.66 12.5%
240 g Thomas Fawcett - Crystal Malt240 g Crystal Malt 33 61 12.5%
1,920 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36.70 g Barth-Haas - Fuggles36.7 g Fuggles Hops Pellet 4.2 Boil 60 min 31.73 64.7%
20 g Barth-Haas - Fuggles20 g Fuggles Hops Pellet 4.2 Boil 30 min 13.29 35.3%
56.70 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.29 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
0.32 g Salt Water Agt Mash 1 hr.
0.23 g Salt Water Agt Sparge 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
1.72 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
AEB - AEB - Fermoale AY3
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 88 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 138       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Sunny Bank
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 L Strike 72 °C 66 °C 90 min
Mash Out Temperature 66 °C 77 °C 65 min
13.1 L Sparge 82 °C 77 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 6.1
Mash volume with grains 7.4
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 17.7 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 20.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 23.1  
Equipment Profile Used: System Default
 
Notes

1911 Russell's LDA, p94.
Don't bother with a protein rest as corn contains very little.

#2: very weak due to failure of invert sugar, and replacement with DME. Watery, bitter, thin, failed brew/sink TIPA.

#3: conditioning now.

#4: add yeast nutrients to recipe/more body required via a mash temp of 67-70°. Decide which adjunct to add.

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  • Last Updated: 2024-09-21 22:12 UTC