Brigham Young's Best - Beer Recipe - Brewer's Friend

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Brigham Young's Best

160 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Isleham Brewing Society
Hop Utilization: 98%
Calories: 160 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday December 8th 2018
1.048
1.015
4.4%
41.7
22.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 87%
0.50 lb United Kingdom - Crystal 70L0.5 lb Crystal 70L 34 70 5.4%
0.40 lb United Kingdom - Extra Dark Crystal 160L0.4 lb Extra Dark Crystal 160L 33 160 4.3%
0.30 lb United Kingdom - Chocolate0.3 lb Chocolate 34 425 3.3%
9.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 5.7 First Wort 60 min 26.23 27.8%
0.60 oz Fuggles0.6 oz Fuggles Hops Pellet 5.6 First Wort 60 min 15.46 16.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 0 min 27.8%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 0 min 27.8%
3.60 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Vorlauf -- 153 °F 60 min
3.1 gal Strike 164 °F 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.06 12.2  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.9 31.6
Equipment Profile Used: System Default
 
Notes

Marris Otter is Crisp
All specialty malts are Bairds
The crystal 60 is actually 65.
The crystal 160 is actually 135/165

Reverse Osmosis water used:
2g of Gypsum in mash
3g of CaCl2 in boil
2g of Gypsum in boil

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  • Last Updated: 2019-10-14 00:23 UTC