The Hammer and the Thistle (Mk1) - Beer Recipe - Brewer's Friend

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The Hammer and the Thistle (Mk1)

234 calories 26.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Aplin
Calories: 234 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Sunday June 23rd 2024
1.075
1.023
6.8%
20.1
28.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg United Kingdom - Crystal Rye0.25 kg Crystal Rye $ 0.00 / kg
$ 0.00 		33 90 6.1%
0.25 kg United Kingdom - Crystal 90L0.25 kg Crystal 90L $ 0.00 / kg
$ 0.00 		33 90 6.1%
0.15 kg United Kingdom - Brown0.15 kg Brown $ 0.00 / kg
$ 0.00 		32 65 3.7%
0.75 kg United Kingdom - Amber0.75 kg Amber $ 0.00 / kg
$ 0.00 		32 27 18.3%
1.25 kg United Kingdom - Mild1.25 kg Mild $ 0.00 / kg
$ 0.00 		37 3 30.5%
1.25 kg United Kingdom - Golden Promise1.25 kg Golden Promise $ 0.00 / lb
$ 0.00 		37 3 30.5%
0.20 kg Dingemans - Special B0.2 kg Special B $ 0.00 / lb
$ 0.00 		33.1 125 4.9%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Charles Faram - Celeia5 g Celeia Hops Leaf/Whole 3.5 Boil 20 min 1.77 16.7%
5 g Green Bullet5 g Green Bullet Hops $ 0.00 / g
$ 0.00 		Leaf/Whole 14.64 Boil 20 min 7.39 16.7%
10 g Charles Faram - Celeia10 g Celeia Hops Leaf/Whole 3.5 Boil 10 min 2.11 33.3%
10 g Green Bullet10 g Green Bullet Hops $ 0.00 / g
$ 0.00 		Leaf/Whole 14.64 Boil 10 min 8.84 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
125 g Raisins $ 0.00 / g
$ 0.00 		Flavor Boil 20 min.
125 g Raisins $ 0.00 / g
$ 0.00 		Flavor Boil 10 min.
0.50 g Protafloc Fining Boil 10 min.
1 kg Toasted Rye Bread Flavor Primary 5 days
 
Yeast
Crossmyloof - BEòIR
Amount:
0.50 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 55 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
62 Parkhurst Road (31/12/19)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 6 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike Temp Temperature -- 74.4 °C --
Mash In Temperature -- 66 °C --
10 L Sparge Fly Sparge -- 70 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 22.2 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15
Mash volume with grains 17.7
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 7.9 L) 6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 14
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 14 L) 12
Total: 21  
Equipment Profile Used: System Default
 
Notes

Brewed on 24th Jun 24:
Added 1st and 2nd round hops and raisins bagged and both removed before transfer to primary
Only acheived an OG of 1064 on refractometer before adding rye bread
Added rye bread to primary to acheive a calculated SG of 1069
4 days later added 55g of demarara sugar and 5g of Beer Brite (didn't disolve, so majority binned) for priming and bottled.
Acheived an FG of 1020 on Hydrometer.

Maybe leave another day or two before bottling?

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  • Last Updated: 2024-09-06 21:01 UTC