Party Like It's 999 - Beer Recipe - Brewer's Friend

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Party Like It's 999

236 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 0 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bob Auger
Calories: 236 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Wednesday July 27th 2016
1.072
1.012
7.9%
0.0
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 25.5%
1 lb Honey Malt1 lb Honey Malt 37 25 8.5%
0.50 lb United Kingdom - Crystal 30L0.5 lb Crystal 30L 34 30 4.3%
0.50 lb Smoked Malt0.5 lb Smoked Malt 37 3 4.3%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.3%
3 lb United Kingdom - Oat Malt3 lb Oat Malt 28 2 25.5%
3 lb United Kingdom - Wheat3 lb Wheat 37 2 25.5%
0.25 lb Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt 32.2 230 2.1%
11.75 lbs / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
5.5 g chalk, 3.5 g baking soda, 15 g gypsum, 10 g epsom, 8 g kosher salt to match well water profile of south central England.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 175 °F 160 °F 120 min
2 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains (equipment estimates 5.58 g | 22.3 qt) 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume 0.58 2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4 16  
Boil off losses    
Post boil Volume 4 16  
Top off amount 0.5 2  
Going into fermentor 4.5 18  
Total: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

Medieval ale.
At end of mash, add boiling water to reach 170 F then go directly to fermentor - no sparge, no boil!
Let cool in fermenter before pitching yeast (~12 hours).
Open fermentation - cloth cover only. Fermentation was slow and no foam cap.
Drinkable as soon as fermentation stoped in about a week.
Really funky at first, but settled down in a few more weeks.
Bottled for aging with no priming sugar, but still over-carbonated a bit - try lower mash temp next time.
Not sweet at all, like everyone says it would be without hops.
After 3-4 months it is really quite good with toasty malt, a little smoke, and lingering wild yeast funkiness. Dry, not sweet.

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  • Last Updated: 2023-09-12 17:02 UTC