Homlepoml - Beer Recipe - Brewer's Friend

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Homlepoml

128 calories 12.3 g 330 ml
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Beer Stats
Method: Extract
Style: English IPA
Boil Time: 45 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Fusakongen
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday August 10th 2015
1.042
1.009
4.3%
13.0
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Liquid Malt Extract - Amber1.8 kg Liquid Malt Extract - Amber 35 10 57.1%
1 kg Dry Malt Extract - Amber1 kg Dry Malt Extract - Amber 42 10 31.7%
0.20 kg Honey0.2 kg Honey 42 2 6.3%
3 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.15 kg United Kingdom - Crystal 15L0.15 kg Crystal 15L 34 15 4.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 12.99 100%
100 g / $ 0.00
 
Yeast
Muntons Premium Gold
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.  
Water added to kettle 9.1
Grain absorption losses (steep / mash) -0.2
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 27.8 L) 11
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 6.2 L) 23
Estimated amount in fermentor 23
Total: 9.1  
Equipment Profile Used: System Default
 
Notes

Muntons Connoisseurs IPA Bitter. Quick steeping of 150g Muntons Crystal Malt Amber (cook time 15 mins, 60 celsius, 1 litre). Boiled 100g East Kent Golding for 10 minutes in 5 litres water. Added 200ish grams of dark, tasty honey to the mix of hop tea and wort, brought it to a boil.
Mixed the whole shabang in a plastic bucket, (IPA syrup+Muntons amber malt extract+wort+added cold water up to 23 litres. Temperature 35 c. Waiting for 22 c before adding yeast. Ferment at 21 c.

Forgot to measure gravity before fermentation started. Day ten its at 1017 (adjusted for temperature). The temperature was steady 21 c(ambient) for the first 6 days, then it rose to 23 c (ambient) due to warm weather. Thence I moved it to the cellar where its 18 c at the moment.

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  • Last Updated: 2015-08-21 14:20 UTC