Fjord & Fjell Mary's Best II - Beer Recipe - Brewer's Friend

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Fjord & Fjell Mary's Best II

118 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 37 liters (fermentor volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 8.1 °P (recipe based estimate)
Post Boil Gravity: 9.6 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 118 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Thursday March 16th 2017
9.6 °P
2.9 °P
3.6%
24.5
58.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.78 kg German - Vienna2.78 kg Vienna 37 9.18 36%
2.04 kg German - Pilsner2.04 kg Pilsner 38 2.77 26.4%
1.43 kg Munich Dark 20L1.43 kg Munich Dark 20L 34 51.87 18.5%
0.74 kg German - CaraMunich III0.74 kg CaraMunich III 34 150.61 9.6%
0.24 kg German - CaraAroma0.24 kg CaraAroma 34 345.42 3.1%
0.22 kg German - Carafa II0.22 kg Carafa II - (late boil kettle addition) 32 1132.64 2.8%
0.17 kg German - Carafa III0.17 kg Carafa III - (late boil kettle addition) 32 1426.18 2.2%
0.11 kg German - Chocolate Wheat0.11 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 1.4%
7.73 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26.43 g Hallertauer Mittelfrüh26.43 g Hallertauer Mittelfrüh Hops Pellet 4.8 Boil 90 min 10.91 35.7%
5.29 g Magnum5.29 g Magnum Hops Pellet 12.9 Boil 90 min 5.87 7.1%
15.86 g Willamette15.86 g Willamette Hops Pellet 5.5 Boil 30 min 5.39 21.4%
26.43 g Mount Hood26.43 g Mount Hood Hops Pellet 5.4 Boil 5 min 2.29 35.7%
74.01 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 267 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.23 g/l
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Additions:
- Mash 45 l: 3 g gypsum, 3 g table salt, 4 g calcium chloride
- Sparge 25 l: 6 ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.3 L Combi Infusion -- 67 °C 90 min
17 L Infusion -- 73 °C 30 min
19 L Mash Out Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.92 L. Suggest reducing initial water volume to 45.4 L and adding 0.52 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 19.3
Mash volume with grains 24.4
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 35.2 L) 33.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.9 L) 44
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 37
Going into fermentor 37
Total: 52.6  
Equipment Profile Used: System Default
 
Notes

Starter: 1.3 l at 10 P (150 g DME)/ stirplate 1 day

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  • Last Updated: 2021-07-27 15:15 UTC
  • Snapshot Created: 2017-03-16 21:55 UTC
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