Olde Farte - Beer Recipe - Brewer's Friend

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Olde Farte

350 calories 37.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 51% (brew house)
Calories: 350 calories (Per 12oz)
Carbs: 37.8 g (Per 12oz)
Created: Wednesday April 8th 2015
1.104
1.029
9.8%
34.4
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 80%
1.50 lb United Kingdom - Carastan (30/37)1.5 lb Carastan (30/37) 35 34 5.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.6%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 1.8%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 7.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 1.8%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 22.15 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 15 min 12.21 50%
4 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.6 gal Fly Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 1.62 g | 6.5 qt) 0.22 0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Soaked 3oz of toasted French Oak cubes in a pint Mason jar with Cognac. Added to beer after a month in secondary. Aged another 3 months after before kegging.

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  • Last Updated: 2017-05-21 19:24 UTC