Summer Draught - Beer Recipe - Brewer's Friend

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Summer Draught

118 calories 10.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 118 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Saturday February 3rd 2018
1.039
1.007
4.2%
23.1
6.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 78.9%
0.15 kg United Kingdom - Crystal 70L0.15 kg Crystal 70L 34 70 3.9%
0.30 kg United Kingdom - Wheat0.3 kg Wheat 37 2 7.9%
0.35 kg Belgian Candi Sugar - Clear/Blond (0L)0.35 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.2%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Super Pride7 g Super Pride Hops Pellet 13.9 First Wort 60 min 15.67 21.9%
10 g Ella10 g Ella Hops Pellet 14.8 Boil 5 min 4.32 31.3%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 4.4 Whirlpool at 64 °C 30 min 3.14 46.9%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
1 g Chalk Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31 L) 32.6
Mash volume with grains (equipment estimates 33.2 L) 34.9
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 21
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Sugar is actually inverted local "raw sugar" from the company that supplies local breweries (a lot like turbinado for those who don't live in Aus.)
This is meant to be in the tradition of old commercial Aussie beers, which were actually originally ales, but the Nottingham imparts less ale characteristics and in fact if you ferment below 18C you are unlikely to find anyone who could pick this from a lager in a blind test
I have also used dry enzyme in my latest versions, hence the attenuation adjusted to 95%.

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  • Last Updated: 2019-01-28 04:18 UTC