Boddi Count ELM - Beer Recipe - Brewer's Friend

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Boddi Count ELM

109 calories 10 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 g (Per 330ml)
Created: Tuesday August 18th 2015
1.036
1.007
3.8%
21.9
26.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.65 kg Canadian - Pale 2-Row2.65 kg Pale 2-Row 36 1.75 79.7%
225 g American - Chocolate225 g Chocolate 29 350 6.8%
200 g United Kingdom - Dark Crystal 80L200 g Dark Crystal 80L 33 80 6%
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 6.8%
3,325 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5 Boil 45 min 16.44 24.7%
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 5 Whirlpool at 77 °C 30 min 4.76 42.4%
28 g Fuggles28 g Fuggles Hops Leaf/Whole 4.5 Hopback at 66 °C 10 min 0.67 32.9%
85 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
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
17.8 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 171 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 164 Infusion -- 68 °C 120 min
14.2 L Strike at 180 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 12.9
Mash volume with grains 15
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 18.8 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 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 19.2
Hops absorption losses (whirlpool, hop stand) -0.2
Hops absorption losses (hopback) -0.1
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: 2025-02-18 21:43 UTC