Hopish Beer - Beer Recipe - Brewer's Friend

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Hopish Beer

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nick
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Saturday February 11th 2017
1.055
1.012
5.6%
62.5
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 90%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Spalt select70 g Spalt select Hops Leaf/Whole 2.3 Boil 15 min 10.38 34.1%
85 g Tettnanger85 g Tettnanger Hops Leaf/Whole 1.9 Boil 20 min 12.71 41.5%
50 g Northdown50 g Northdown Hops Leaf/Whole 6.9 Boil 40 min 39.36 24.4%
205 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
20 ml crs
3g gypsum in mash
6g gypsum in boiler
.7g Mg So4
7g Ca Cl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Decoction -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.1 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 30
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 20
Going into fermentor 20
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

used yeast slurry 270ml

dry hopped with 100g of Spalt Select AA 2.5% For 1 week

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-03-18 09:39 UTC