Henzo-matic - Beer Recipe - Brewer's Friend

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Henzo-matic

489 calories 48.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.1 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 41.5% (brew house)
Calories: 489 calories (Per 12oz)
Carbs: 48.1 g (Per 12oz)
Created: Friday November 2nd 2018
1.145
1.035
14.5%
22.3
31.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
38.80 oz American - Pale 2-Row38.8 oz Pale 2-Row 37 1.8 35%
28 oz American - Carapils (Dextrine Malt)28 oz Carapils (Dextrine Malt) 33 1.8 25.3%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 3.6%
8 oz American - CaraBrown8 oz CaraBrown 34 55 7.2%
32 oz Dry Malt Extract - Dark32 oz Dry Malt Extract - Dark - (late boil kettle addition) 44 30 28.9%
110.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Cascade2 g Cascade Hops Pellet 7 Boil 60 min 7.45 33.3%
2 g Cascade2 g Cascade Hops Pellet 7 Boil 30 min 5.73 33.3%
2 g Amarillo2 g Amarillo Hops Pellet 8.6 Boil 60 min 9.15 33.3%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish moss Fining Boil 15 min.
0.25 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
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
1.8 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.32 g | 13.3 qt) 1.97 7.9  
Mash volume with grains (equipment estimates 3.72 g | 14.9 qt) 2.36 9.4  
Grain absorption losses -0.62 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.46 g | 9.8 qt) 1.1 4.4  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.1 4.4  
Volume into fermentor 1.1 4.4  
Total: 1.97 7.9
Equipment Profile Used: System Default
 
Notes

-Start 1.8125 gallons (29 cups) of mash water, mash at 155-160 degrees for 1 hour

-Boil half of wort hard for 30 minute, add rest of wort and boil gently 60 minutes with hop editions, Irish moss and yeast nutrient in last 15 minutes.

-try and ferment at a lower temp (55-65), possibly for 2-3 weeks.

-fermentation stopped in 4 days at 1.074.

  • raised the temp from low 60’s to 70 over 3 days, gravity stayed between 1.076-1.072 (changing gravity due to movement-rousing the yeast)(using a Tilt hydrometer for readings)
    -mixed 2 tablespoons of brown sugar with 1 cup of water and 1/4 teaspoon of yeast nutrient.
    -added some dry yeast to sugar/nutrient mix to rehydrate.
    -added yeast/sugar mix to fermentor on day 8.
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  • Last Updated: 2018-12-06 23:21 UTC