Summer Poppy Ale - Beer Recipe - Brewer's Friend

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Summer Poppy Ale

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 72.8 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Calum Maxwell
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday October 8th 2018
1.046
1.013
4.3%
37.5
12.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 65.6%
2 kg United Kingdom - Amber2 kg Amber 32 27 16.4%
0.90 kg Flaked Oats0.9 kg Flaked Oats 33 2.2 7.4%
0.65 kg United Kingdom - Cara Malt0.65 kg Cara Malt 35 17.5 5.3%
0.65 kg United Kingdom - Crystal Rye0.65 kg Crystal Rye 33 90 5.3%
12.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Vic Secret50 g Vic Secret Hops Pellet 15.5 Boil 30 min 26.79 12%
60 g Summer60 g Summer Hops Leaf/Whole 6 Boil 10 min 5.34 14.4%
60 g Riwaka60 g Riwaka Hops Pellet 5.5 Boil 10 min 5.38 14.4%
124 g Summer124 g Summer Hops Leaf/Whole 6 Dry Hop 0 days 29.7%
124 g Riwaka124 g Riwaka Hops Pellet 5.5 Dry Hop 0 days 29.7%
418 g / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 64 °C 15 min
Temperature -- 66 °C 30 min
42 L Temperature -- 68 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 68.55 L. Suggest reducing initial water volume to 45.4 L and adding 23.15 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36.6
Mash volume with grains 44.7
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 45.1 L) 49.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 68.6 L) 72.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 62
Going into fermentor 62
Total: 85.9  
Equipment Profile Used: System Default
 
Notes

Start pitch temp at 22 degrees, bring down to 18.5 degrees.

Ramp temp of Fermentation 1 degree per day, last 3 days before cold crash.

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  • Last Updated: 2018-10-08 05:17 UTC