Biggie Small Beer - Beer Recipe - Brewer's Friend

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Biggie Small Beer

Created: Tuesday June 25th 2024
83 calories 10.5 g 12 oz
Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 83 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
1.025
1.009
2.1%
25.5
15.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Rye Malt1 lb Rye Malt 36.8 3.7 14.8%
3 lb Riverbend Malt - Dark Munich3 lb Dark Munich 38 37 44.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 14.8%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 7.4%
1.25 lb Carolina Malt House - Pale 6-row malt1.25 lb Pale 6-row malt 37 2.6 18.5%
6.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 5.1 Boil 60 min 25.47 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
7.50 g Chalk Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Whirlpool 0 min.
1 each Whirlfloc Fining Whirlpool 15 min.
8 g Yeast Nutrient Water Agt Whirlpool 15 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.61 gal Avoid falling below 155 or mashing longer than 45 minutes Strike 165 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.63 g | 30.5 qt) 7.38 29.5  
Mash volume with grains (equipment estimates 8.17 g | 32.7 qt) 7.92 31.7  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 59.2%
Pre-Boil Efficiency N/A
Ending Kettle Efficiency N/A
Brew House: 43% 15.7 ppg
Wort Volume:
4.25 Gallons
  • Expected 5 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.025
  • Actual OG: 1.025
Alcohol and Attenuation:
ABV: 1.58%
  • Apparent Attenuation: 48%
  • Actual FG: 1.013
  • Calories per 12oz 83 calories
  • Carbohydrates per 12oz 10.5 g
Amount Packaged:
4 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 43
  • Pints: 32
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
6/25/2024 2:59 AM
10 months ago
+1 Mash Complete 1.021 6.75 Gallons 5.3 75 °F 6/25/2024 6:44 PM
10 months ago
6/25/2024 5:29 AM
10 months ago
+1 Brew Day Complete 1.025 4.25 Gallons 75 °F 6/25/2024 6:44 PM
10 months ago
did not get a pH; was 6.0 before lactic acid addition
6/26/2024 6:01 PM
10 months ago
+2 Sample 1.019   4.66 62.8 °F 6/26/2024 6:01 PM
10 months ago
pH has come down satisfactorily, beer seems right sensory-wise. Based on gravity and continued but slow activity of yeast, suspect it needs more time but a slightly higher temp. Brought upstairs to a room at 68 F ambient temp. Continued ferment should also get the pH down below 4.6 and render the beer safe w/o pasturization given safe/cold storage and an assumed shorter shelf life.
6/30/2024 3:11 AM
10 months ago
+6 Fermentation Complete 1.013 4.5 Gallons 4.17 68 °F 7/2/2024 12:51 AM
10 months ago
No measurements taken until after completion at this point; these measurements are taken from those at end (packaging but before carbonation). Only putting the values here so that the fermentation log reflects the final gravity and pH
7/2/2024 1:33 AM
10 months ago
+8 Packaged 1.013 4 Gallons 4.17 42 °F 7/2/2024 12:46 AM
10 months ago
Kegged after 2.5 days cold crash at 40 F (want a little hazy/"rustic" for mouthfeel). Carbed to roughly 12 PSI delivery pressure (did force carb/shaking method pressurizing at 20 PSI then rested off the CO2 to see pressure it equilibrated at). pH indicates that the yeast and acid corrections resulted in a beer well below the 4.6 max target for a low alcohol beer.
7/2/2024 3:17 AM
10 months ago
+8 Tasting Note   42 °F 7/2/2024 12:31 AM
10 months ago
Tasted fresh beer about 2 hours post carb. Tasted almost exactly like a KY common and looked like one. Slight haze, amber-brown color, small but relatively thick feeling head with medium-medium long retention. Mouthfeel like a KY common; thicker mouthfeel and heavier body than a pilsner or pale ale, close to a typical brown ale if a little thinner, very smooth. Not much bitterness but also not cloying, no "off" sweet notes. Most tasting notes are malty, with a few minor notes joining in from the hops. I'm now realizing I'm not used to doing detailed beer tastings so much as whiskey tastings, so don't have too many specific notes. Biscuity background sometimes crossing into pretzely territory with hints of rye spice, rye bread, cloves? (very light hint), "pumpkin pie spices," apple (tiny), english breakfast tea. Very refreshing frankly, which may not come across from the flavor notes (again, I need practice here). Easy to drink.
 
Notes

I have only made this once, but this turned out being my biggest hit yet in terms of homebrews I've taken to parties. The final profile is closest to a Kentucky Common ale ignoring the alcohol percentage. The only input is that it was almost too thick and too foamy for the style; I think cutting oats in half may be the move.

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  • Last Updated: 2024-11-24 22:38 UTC
  • Snapshot Created: 2024-06-25 17:22 UTC
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