F4D British Strong ▼ 01.13.17 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

F4D British Strong ▼ 01.13.17

175 calories 18.7 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 90 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Dan Collier
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
URL: http://brulosophy.com/recipes/moktoberfest/
Created: Tuesday June 23rd 2015
1.053
1.014
5.1%
20.6
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 lb German - Vienna4.9 lb Vienna 37 4 48.3%
2.10 lb German - Munich Light2.1 lb Munich Light 37 6 20.7%
2.20 oz German - Pilsner2.2 oz Pilsner 38 1.6 1.4%
2 lb Belgian - Special B2 lb Special B 34 115 19.7%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 4.9%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 4.9%
10.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.76 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.61 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.27 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp 5.2 pH Balancer Water Agt Boil 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 575 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water 2013 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Placentia Water System – Source Water Quality
http://www.gswater.com/placentiaCCR/#ccr-laboratory
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal One gallon loss per 1/2 hour Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.66 g | 38.6 qt) 9.52 38.1  
Mash volume with grains (equipment estimates 10.47 g | 41.9 qt) 10.33 41.3  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.14 g | 32.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.8 23.2  
Volume into fermentor 5.8 23.2  
Total: 9.52 38.1
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • 01.13.17
Date: Pitch Yeast • 01.16.17
Gravity (FG) • 1.029 01.31.17
Date: Keg Day • 01.30.17 3.28%
Drafted Who’s House • Dan

♦ SESSION NOTES: Screwed up the last ingredient of Special B at 32 ounces and should have been maybe 3 OZ. This cause the SRM to way over scale. This is going to be a dark beer. (140 - 155 L) Castle - The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

Article on Munich & Vienna Malts: http://byo.com/hops/item/1556-using-munich-vienna-malts-tips-from-the-pros

♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for minutes (Minimum 60)
(One-gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
I like to use hybrid yeasts to make lagers, particularly WLP029 German Ale/Kolsch, despite concerns expressed by others I would never get that “crisp lager character” using such a method. Well, I used the following recipe to make a beer that took 1st place in its division in a local BJCP comp with a score of 40 points. Not one judge mentioned anything about the beer not tasting like a traditional lager. The key is pitching a big, fresh starter and keeping fermentation cooler than White Labs recommends for the first few days.

Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%

Boil Time: 90 Minutes
http://brulosophy.com/recipes/moktoberfest/
Last Updated and Sharing
 
1,108
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-06 12:32 UTC