LEESB - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

LEESB

165 calories 15.4 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Green Man
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Friday July 7th 2017
1.054
1.011
5.6%
40.0
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pale Ale1 kg Pale Ale 37 3.5 84%
100 g American - Munich - Light 10L100 g Munich - Light 10L 33 10 8.4%
40 g American - Chocolate40 g Chocolate 29 350 3.4%
50 g Flaked Oats50 g Flaked Oats 33 2.2 4.2%
1,190 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nugget5 g Nugget Hops Pellet 14 Boil 30 min 26.35 8.6%
10 g Nugget10 g Nugget Hops Pellet 14 Boil 5 min 13.67 17.2%
10 g Nugget10 g Nugget Hops Pellet 14 Aroma 0 min 17.2%
33 g Nugget33 g Nugget Hops Pellet 14 Dry Hop 0 days 56.9%
58 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 23 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 66 °C 60 min
1 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.9 L) 7.1
Mash volume with grains (equipment estimates 13.7 L) 7.9
Grain absorption losses -1.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Volume into fermentor 5
Total: 7.1  
Equipment Profile Used: System Default
 
Notes

Still early days, but after 2 weeks in the bottle this ale is very dry with a nice hoppy bite. The massive dry hop with nugget has given it a great nose too. The malt is biscuity with a touch of coffee. This is not a sweet ale though and I think a little crystal malt would have given it a little more depth and roundness.
Improved bottling routine and bottle cleaning has visibly improved head retention.
Also, a re-think on hops maybe needed. At three weeks the massive dry hop isn't so evident. Water chemistry has probably contributed to the quite bitter taste, accentuating the hops bittering ability.

Last Updated and Sharing
 
616
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-26 23:15 UTC