Mighty Malty Hop Nose - Beer Recipe - Brewer's Friend

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Mighty Malty Hop Nose

155 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alastair
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday July 14th 2013
1.050
1.015
4.6%
33.7
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 54.5%
0.60 kg United Kingdom - Crystal 140L0.6 kg Crystal 140L 33 140 10.9%
0.60 kg United Kingdom - Cara Malt0.6 kg Cara Malt 35 17.5 10.9%
0.40 kg United Kingdom - Crystal Rye0.4 kg Crystal Rye 33 90 7.3%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 1.8%
0.40 kg Torrified Wheat0.4 kg Torrified Wheat 36 2 7.3%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 7.3%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nelson Sauvin25 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 90 min 33.69 11.1%
75 g Nelson Sauvin75 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 0 min 33.3%
75 g Centennial75 g Centennial Hops Leaf/Whole 10 Dry Hop 3 days 33.3%
50 g Pacifica50 g Pacifica Hops Leaf/Whole 5 Dry Hop 3 days 22.2%
225 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Roundhay, Leeds, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 6 20 25 80 72
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 L Temperature -- 68 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 24 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.1 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Yeast chosen to accentuate hop bitterness
Dry hop for 3 days @ 21C

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  • Last Updated: 2018-01-26 11:39 UTC