Fisticuffs Pale Mild - Beer Recipe - Brewer's Friend

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Fisticuffs Pale Mild

132 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh Weikert
Hop Utilization: 99%
Calories: 132 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday October 21st 2024
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OG: 1.033 FG: 1.008 ABV: 3.2% IBU: 25

1.040
1.011
3.8%
30.6
14.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 76.2%
1 lb Agrária - Munich Malt1 lb Munich Malt 36 9 12.7%
7 oz Weyermann - Caramunich Type 17 oz Caramunich Type 1 33.5 35 5.6%
7 oz German - Chocolate Rye7 oz Chocolate Rye 31 240 5.6%
7.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 30.59 100%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.95 11.8  
Mash volume with grains 3.58 14.3  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 1.28 5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.23 16.9
Equipment Profile Used: System Default
 
Notes

MAsh at 152 for 75 minutes. Boil 60 minutes. Chill to 67 and ferment at 67 for 7 days. Then warm to 70 and ferment until gravity is stable for a few days. CArb to 1.75 vol.

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  • Last Updated: 2024-10-21 03:15 UTC