Fridge-Filler Four-Way - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Fridge-Filler Four-Way

161 calories 16.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: John Allison
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday January 26th 2025
1.049
1.012
4.8%
24.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Bairds - Maris Otter Pale Ale16 lb Maris Otter Pale Ale 37.5 2.5 80%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 20%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 14.2 Boil 60 min 24.52 99.5%
0 oz Opal0.001 oz Opal Hops Pellet 5.8 Boil 10 min 0.1%
0 oz Citra Cryo0.001 oz Citra Cryo Hops Pellet 24.4 Boil 3 min 0.01 0.1%
0 oz Azacca0.001 oz Azacca Hops Pellet 12.1 Boil 3 min 0.1%
0 oz Phoenix0.001 oz Phoenix Hops Pellet 13.3 Boil 10 min 0.01 0.1%
0 oz Cluster0.001 oz Cluster Hops Pellet 7.6 Boil 3 min 0.1%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 tsp Gypsum Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Other 0 min.
 
Target Water Profile
Austin city water Oak Hill - Winter 2020
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.54 gal (54.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.54 gal (6.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.8 qt/lb 9 36  
Mash volume with grains 10.6 42.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.54 g | 54.2 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 12.96 g | 51.8 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

12 gallons mashed and boiled with Magnum hops for base wort and split/diluted to make approx 1.044 wort for 4 batches. Wit, APA, Stout 3 gallons each, Golden Ale ~4.5 gallons.
Each batch base wort plus extracts/adjuncts/ top-up to make 5-6 gal of 1.040 to 1.044 wort boiled for 10-20 minutes for extract dilution and hop additions.

Wit - 3 lbs Bavarian Wheat DME, 1 oz Opal hops, Lallemand Wit - 6 gal 1.044

APA - 3 lbs Golden Light DME, 1 oz Citra & 1 oz Azacca hops, US-05 - 6 gal 1.044

Irish Stout - 3.3 lbs Dark LME, 1 lb Roasted Barley (steeped) 1 oz Phoenix hops, Nottingham

Golden Ale - 1 lb Dextrose, 1 oz Cluster hops, S-04

Water additions split between mash/sparge liquor and top-up water.

All fermented warm to ensure fast fermentation for kegging at day 8, 24 hour force carb, serve for party.

Last Updated and Sharing
 
22
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-26 20:53 UTC