Blessed Golden Ale - Beer Recipe - Brewer's Friend

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Blessed Golden Ale

205 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 90% (ending kettle)
Source: Mosher Mash Brewing
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Thursday December 10th 2015
1.062
1.014
6.2%
31.2
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Vienna16 lb Vienna 35 4 69.6%
6 lb Briess - Bonlander Munich6 lb Bonlander Munich 36 10 26.1%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Wakatu1.5 oz Wakatu Hops Pellet 6.9 First Wort 0 min 9.77 18.8%
0.50 oz US Saaz0.5 oz US Saaz Hops Pellet 8.5 Boil 60 min 6.63 6.3%
1 oz US Saaz1 oz US Saaz Hops Pellet 8.5 Boil 20 min 8.03 12.5%
2.50 oz Wakatu2.5 oz Wakatu Hops Pellet 6.9 Boil 5 min 5.36 31.3%
2.50 oz US Saaz2.5 oz US Saaz Hops Pellet 8.5 Boil 1 min 1.43 31.3%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 20 min.
1 tsp Wyeast Nutrient Other Boil 20 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 691 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
For 7-9gal of distilled water, add:
0.5tsp Gypsum, 1.75tsp CaCl, 0.5tsp Epsom Salt, 0.25tsp Baking Soda.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Strike Water at 168degF Infusion -- 154 °F 60 min
10 gal Fly Sparge to Collect 7.5-8gal in Kettle. Fly Sparge -- 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.8 gal (55.2 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 1.8 gal (7.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume 9.63 38.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.72 g | 54.9 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 11.78 g | 47.1 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 16.5 66
Equipment Profile Used: System Default
 
Notes

Most recently brewed 1/7/16. OG was 1062-1064 and I still left 3/4 gal in the kettle after filling both my 6gal carboys 90% full. Hit target mash temp even in bitter cold weather today. Have a 1.5l starter w `800Bn cells to split between two carboys after 45s each of O2.

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  • Last Updated: 2017-01-08 05:56 UTC