Beamish clone SMPH IBUs - Beer Recipe - Brewer's Friend

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Beamish clone SMPH IBUs

141 calories 13.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Wednesday August 1st 2018
1.043
1.009
4.5%
62.2
38.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,720 g United Kingdom - Maris Otter Pale2720 g Maris Otter Pale 38 3.75 68%
800 g Flaked Barley800 g Flaked Barley 32 2.2 20%
482 g United Kingdom - Roasted Barley482 g Roasted Barley 29 550 12%
4,002 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g CTZ27 g CTZ Hops Pellet 13.7 Boil 60 min 54.66 64.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 6.87 Boil 15 min 7.56 35.7%
42 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Baking Soda Water Agt Mash 1 hr.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Crossmyloof - Five
Amount:
10 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 8 20 275 85 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion 25 °C 49 °C 15 min
Infusion 49 °C 64 °C 45 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.7 L) 30.9
Mash volume with grains (equipment estimates 36.3 L) 33.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

BF = 62 IBU
SMPH = 35 IBU
BYO = 35 IBU

Roasted Barley needs to be milled extra fine. Either ask for this from the supplier or ask for the RB to be bagged separately and then mill yourself. You can also crush it down further by using a rolling pin.

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  • Last Updated: 2024-12-12 15:55 UTC