John Curtin 2 - Beer Recipe - Brewer's Friend

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John Curtin 2

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Herrmann
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday October 3rd 2018
1.045
1.011
4.4%
39.4
10.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 88.3%
5 oz Belgian - Biscuit5 oz Biscuit 35 23 3.1%
10 oz United Kingdom - Carastan (30/37)10 oz Carastan (30/37) 35 34 6.1%
0.25 lb German - CaraAroma0.25 lb CaraAroma 34 130 2.5%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.1 First Wort 60 min 35.8 50%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 5.3 Whirlpool 0 min 3.61 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
7 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 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-
72.5 4 28 123.4 167 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Sparge -- 153 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.18 12.7  
Mash volume with grains 4 16  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 5.41 g | 21.7 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Changed finishing hop to Bramling cross. Bittering to challenger, and using Denny’s favorite yeast.

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  • Last Updated: 2018-12-15 15:43 UTC