Slusk - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Slusk

167 calories 18.2 g 330 ml
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Saturday July 8th 2017
1.054
1.015
5.2%
27.4
22.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,000 g United Kingdom - Maris Otter Pale2000 g Maris Otter Pale 38 8.51 76.9%
200 g United Kingdom - Amber200 g Amber 32 70.55 7.7%
200 g German - CaraMunich II200 g CaraMunich II 34 121.26 7.7%
200 g German - Munich Dark200 g Munich Dark 37 39.87 7.7%
2,600 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.70 g East Kent Goldings14.7 g East Kent Goldings Hops Pellet 5.2 Boil 60 min 19.19 45%
9 g East Kent Goldings9 g East Kent Goldings Hops Pellet 5.2 Boil 15 min 5.83 27.5%
9 g East Kent Goldings9 g East Kent Goldings Hops Pellet 5.2 Boil 5 min 2.34 27.5%
32.70 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Servomyces Other Boil 15 min.
5 g Sweetgale (fresh) Herb Boil 15 min.
200 g Elderflower fresh flower Herb Boil 1 hr.
200 g Elderflower fresh flower Herb Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.8
Mash volume with grains 9.5
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 12.6 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 14.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11
Going into fermentor 11
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

Pitch at 18 deg. Keep it at 19 the first 40h the let it rise to about 20. Let it finish at 23 deg C.

Last Updated and Sharing
 
707
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-07-10 19:58 UTC
  • Snapshot Created: 2017-07-08 21:03 UTC