Session Ale - Beer Recipe - Brewer's Friend

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Session Ale

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday January 8th 2019
1.050
1.011
5.1%
97.5
5.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg New Zealand - Ale Malt8 kg Ale Malt 37.4 3.05 58.4%
2 kg New Zealand - Munich Malt2 kg Munich Malt 36.8 7.87 14.6%
1 kg New Zealand - Gladiator Malt1 kg Gladiator Malt 37.3 5.08 7.3%
1 kg New Zealand - Rolled Oats1 kg Rolled Oats 12.4 1.4 7.3%
1.70 kg Torrified Wheat1.7 kg Torrified Wheat 36 2 12.4%
13.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Dr. Rudi150 g Dr. Rudi Hops Pellet 11 Boil 60 min 74.15 42.9%
200 g Taiheke200 g Taiheke Hops Pellet 7 Whirlpool 0 min 23.34 57.1%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
6.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 557 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
10ml 80% lactic added to HLT with 3x campden tablets to knock out the Cl-
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 67.45 L. Suggest reducing initial water volume to 45.4 L and adding 22.05 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 27.4
Mash volume with grains 36.4
Grain absorption losses -13.7
Remaining sparge water volume (equipment estimates 54.7 L) 57.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 67.5 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 61
Hops absorption losses (whirlpool, hop stand) -1
Going into fermentor 60
Total: 84.6  
Equipment Profile Used: System Default
 
Notes

Malterurope basemalt for the first time

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  • Last Updated: 2019-02-03 02:26 UTC