10 The Short Magician - Beer Recipe - Brewer's Friend

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10 The Short Magician

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.81 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday November 23rd 2024
1.067
1.017
6.6%
23.9
18.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.76 lb Briess - Brewers Malt 2-Row10.76 lb Brewers Malt 2-Row 37 1.8 77.1%
9 oz Briess - Carapils Malt9 oz Carapils Malt 34.5 1.5 4%
15 oz Avangard - Light Munich15 oz Light Munich 37 8 6.7%
15 oz American - Caramel / Crystal 80L15 oz Caramel / Crystal 80L 33 80 6.7%
7 oz Caramel / Crystal 60L7 oz Caramel / Crystal 60L 34 60 3.1%
5 oz Briess - Roasted Barley5 oz Roasted Barley 33.1 300 2.2%
223.16 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - Cascade0.75 oz Cascade Hops Pellet 6 Boil 60 min 14.51 42.9%
0.50 oz Yakima Valley Hops - Cascade0.5 oz Cascade Hops Pellet 6 Boil 30 min 7.44 28.6%
0.50 oz Yakima Valley Hops - Cascade0.5 oz Cascade Hops Pellet 6 Boil 5 min 1.93 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
8 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
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 1.2 qt/lb 4.18 16.7  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.81 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

This is a single step infusion mash. Mix the crushed grains with 3.75 gallons (14 L) of 168 °F (76 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (27.3 L) of wort runoff to boil for 60 minutes. Cool the wort to 75 °F (24 °C). Pitch the yeast and aerate heavily. Ferment at 68 °F (20 °C). Transfer to a carboy, avoiding any splashing. Condition for one week and then bottle or keg.

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  • Last Updated: 2024-12-07 14:53 UTC