Boddi Count ELM - Beer Recipe - Brewer's Friend

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Boddi Count ELM

109 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 90 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 109 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Tuesday August 18th 2015
1.036
1.008
3.6%
15.0
22.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.65 kg Canadian - Pale 2-Row2.65 kg Pale 2-Row 36 1.75 80.9%
250 g United Kingdom - Dark Crystal 80L250 g Dark Crystal 80L 33 80 7.6%
125 g American - Chocolate125 g Chocolate 29 350 3.8%
25 g American - Black Malt25 g Black Malt 28 500 0.8%
225 g Candi Syrup - Belgian Candi Syrup - D-180225 g Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.9%
3,275 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 45 min 7.85 16.7%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil at 77 °C 15 min 4.24 16.7%
40 g Fuggles40 g Fuggles Hops Leaf/Whole 4.5 Whirlpool at 66 °C 15 min 2.86 66.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 15 min.
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 ml 88% Water Agt Mash 1 hr.
2.50 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
17.8 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 10 12 4 28 109
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 L Strike at 78 Infusion -- 68 °C 120 min
14.2 L Strike at 88 Sparge -- 77 °C 20 min
Starting Mash Thickness: 4.17 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 12.7
Mash volume with grains 14.7
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 18.8 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 26.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 18.9
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

1987 Boddington's East Lancashire Mild recipe
Added 25g of black
recipe calls for 7% brewers caramel and lists the FG as 1.006 so assumed 80% attenuation and substituted candy sugar for caramel
calls for 90 min boil

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  • Last Updated: 2025-03-07 22:20 UTC