Ye old hag! - Beer Recipe - Brewer's Friend

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Ye old hag!

138 calories 9.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Thursday April 14th 2016
1.046
1.004
5.4%
13.9
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale 38 3.75 45.6%
249 g Belgian - Biscuit249 g Biscuit 35 23 6.3%
1.90 kg Honey1.9 kg Honey 42 2 48.1%
3.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 7.86 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 6.04 50%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.7 L Fly Sparge -- 67 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 6.4
Mash volume with grains 7.7
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 23.9 L) 21.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 28.5 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.7
Going into fermentor 22.7
Total: 28.2  
Equipment Profile Used: System Default
"Ye old hag!" No Profile Selected beer recipe by Audran Guerard. All Grain, ABV 5.44%, IBU 13.89, SRM 5.09, Fermentables: (Maris Otter Pale, Biscuit, Honey) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2017-11-05 21:52 UTC