HSD Clone - Beer Recipe - Brewer's Friend

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HSD Clone

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter Kitson
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday September 4th 2015
1.052
1.013
5.1%
47.1
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,500 g United Kingdom - Pale 2-Row4500 g Pale 2-Row 38 2.5 87.5%
250 g United Kingdom - Crystal 50L250 g Crystal 50L 34 50 4.9%
50 g United Kingdom - Roasted Barley50 g Roasted Barley 29 550 1%
115 g Torrified Wheat115 g Torrified Wheat 36 2 2.2%
225 g Flaked Wheat225 g Flaked Wheat 34 2 4.4%
5,140 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 14.51 27.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 16.12 27.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 3.9 18.2%
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Hopback at 80 °C 0 min 12.62 27.3%
110 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Fly Sparge -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.4
Mash volume with grains 18.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.9 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23.2
Hops absorption losses (hopback) -0.2
Going into fermentor 23
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Used 2 fermenters with Nottingham and Mangove Jack MO7 yeast. Mangrove Jack yeast gave much better taste and a noticeable difference.

Added 2 tablespoons gypsum and pinch of Epsom Salts.

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  • Last Updated: 2015-09-25 04:08 UTC