Treble Nut Brown V3AG - Beer Recipe - Brewer's Friend

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Treble Nut Brown V3AG

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 16.8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Mike Clements
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday November 20th 2017
1.054
1.011
5.6%
23.1
22.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Mild2 kg Mild 37 3 42.7%
1 kg United Kingdom - Golden Promise1 kg Golden Promise 37 3 21.4%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 10.7%
0.20 kg Belgian - Aromatic0.2 kg Aromatic 33 38 4.3%
0.40 kg Crisp Malting - Amber0.4 kg Amber 33.1 27.5 8.5%
0.20 kg Canadian - Honey Malt0.2 kg Honey Malt 37 25 4.3%
0.15 kg German - Carafa II0.15 kg Carafa II 32 425 3.2%
0.23 kg Corn Sugar - Dextrose0.23 kg Corn Sugar - Dextrose 42 0.5 4.9%
4.68 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northdown10 g Northdown Hops Pellet 8.6 Boil 60 min 13.36 33.3%
10 g Bramling Cross10 g Bramling Cross Hops Pellet 6.5 Boil 20 min 6.11 33.3%
10 g Bramling Cross10 g Bramling Cross Hops Pellet 6.5 Boil 10 min 3.66 33.3%
30 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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Carharrack, Redruth, Cornwall, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 2 0 36 13 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 10 min
Temperature -- 66 °C 20 min
-- 67 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.6
Mash volume with grains (equipment estimates 18.3 L) 18.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 12.3 L) 9.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 22.7 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.8
Top off amount 0.2
Going into fermentor 17
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

AG Nut Brown.

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  • Last Updated: 2020-04-17 13:45 UTC