Sandy Bell's Pub Old Town EDH Maris Otter EKG Smash - Beer Recipe - Brewer's Friend

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Sandy Bell's Pub Old Town EDH Maris Otter EKG Smash

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.5 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John B Marsh
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday October 5th 2024
1.053
1.013
5.3%
43.0
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb United Kingdom - Maris Otter Pale30 lb Maris Otter Pale 38 3.75 100%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 20.06 22.2%
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 45 min 17.7 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 4.66 22.2%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.55 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 260 B cells required
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 260 B cells required
- Marsh Farmhouse Slurry
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
18.8 gal Infusion 160 °F 152 °F 60 min
3.8 gal Fly Sparge 170 °F 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.59 gal (70.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.59 gal (22.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.53 gal (62.1 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 3.53 gal (14.1 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.75 qt/lb 13.13 52.5  
Mash volume with grains 15.53 62.1  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 8.46 g | 33.9 qt) 7.38 29.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.59 g | 70.4 qt) 16.5 66  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 20.5 82
Equipment Profile Used: System Default
 
Notes

October 6, 2024

I'm gonna mash for 60 min and boil for 60 min and use only Maris and EKG but bitter with a bit of Northern Brewer. One thing I learned in EDH this last winter is that there is a lot of experimentation around the Bitters style. This smash is my go at this. I will use a brett yeast and a inhouse brett slurry in the beer so it will have some unique flavors. Will let you know....

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  • Last Updated: 2024-10-16 00:43 UTC