Snudger's Brown Hoppy Bitter - Beer Recipe - Brewer's Friend

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Snudger's Brown Hoppy Bitter

171 calories 16.4 g 330 ml
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Beer Stats
Method: Extract
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.258 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Meeeeeeeeeeee
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday December 9th 2017
1.056
1.012
5.7%
30.5
17.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 34.9%
1.50 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 34.9%
1 kg Dry Malt Extract - Extra Light1 kg Dry Malt Extract - Extra Light 42 2.5 23.3%
150 g Maltodextrin150 g Maltodextrin 39 0 3.5%
4.15 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
150 g United Kingdom - Crystal 60L150 g Crystal 60L 34 60 3.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Pellet 15 Boil 60 min 25.5 45.5%
50 g Galaxy50 g Galaxy Hops Leaf/Whole 13 Boil 15 min 4.98 22.7%
40 g Galaxy40 g Galaxy Hops Leaf/Whole 13 Dry Hop 5 days 18.2%
30 g Simcoe30 g Simcoe Hops Leaf/Whole 12.7 Dry Hop 5 days 13.6%
220 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:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 238 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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.7 L) 2.3
Mash volume with grains (equipment estimates 26.7 L) 2.4
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 29.5 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 2.3  
Equipment Profile Used: System Default
 
Notes
  1. Heat water to 150 degrees and add steeping grains for 30 minutes.
  2. Keep at a steady temperature.
  3. Stand Liquid Malts in can in boiled water.
  4. Boil Magnum for 60 mins seperately and 15 mins before end, add Galaxy allow this to happen while doing steps 5 & 6.
  5. Add DME very slowly, while stirring until dissolved.
  6. Add Maltodextrin very slowly, while stirring until dissolved.
  7. Add liquid malts and stir in.
  8. Pour into fermenter.
  9. Add water to top-up to 23l.
  10. Pitch yeast.
  11. Add waterlock, brewing belt etc...
  12. After 4 days, grind dry hops and add to muslin bag (2 my be required to allow adequate room). - add heavy weights to these - they'll be super-boyant.
  13. Allow to ferment/mature for a further 5 days.
  14. Secondary ferment for 2 weeks.
  15. Condition for 3 days.
  16. Driiiiiiiink!!!!!!!!!
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  • Public: Yup, Shared
  • Last Updated: 2017-12-09 14:08 UTC