Mr Allsop's Raw Honey Cream Ale - Beer Recipe - Brewer's Friend

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Mr Allsop's Raw Honey Cream Ale

148 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Nick Bosworth / Northern Brewer / BeerHawk
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Saturday November 25th 2017
1.049
1.007
5.5%
20.8
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.17 kg American - Pale 2-Row3.17 kg Pale 2-Row 37 1.8 79.8%
0.34 kg Canadian - Honey Malt0.34 kg Honey Malt 37 25 8.6%
0.11 kg Belgian - Biscuit0.113 kg Biscuit 35 23 2.8%
0.35 kg Honey0.35 kg Honey - (late boil kettle addition) 42 2 8.8%
3.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cluster15 g Cluster Hops Pellet 6.5 Boil 60 min 15.84 53.6%
13 g Cluster13 g Cluster Hops Pellet 6.5 Boil 10 min 4.98 46.4%
28 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Infusion -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.9
Mash volume with grains 13.3
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 18.3 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 28.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 33  
Equipment Profile Used: System Default
 
Notes

Raw honey held at 80c in the oven for 20 minutes then added to the fermentation after high krausen.

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  • Last Updated: 2018-04-28 15:09 UTC