Talking with the Taxman about a Brewery - Beer Recipe - Brewer's Friend

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Talking with the Taxman about a Brewery

138 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6.3 gallons (ending kettle volume)
Pre Boil Size: 8.3 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Omega Yeast
Hop Utilization: 98%
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://omegayeast.com/best-bitter-recipe
Created: Saturday February 23rd 2019
1.042
1.011
4.1%
29.3
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 90%
0.50 lb Weyermann - CARABELGE0.5 lb CARABELGE 34 13.6 5%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 60 min 20.92 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6 Boil 5 min 8.34 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5.36 ml Lactic acid Water Agt Mash 1 hr.
3.36 ml Lactic acid Water Agt Sparge 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
7 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 152 °F 60 min
5.24 gal Sparge -- 175 °F --
Starting Mash Thickness: 1.71 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.71 qt/lb 4.28 17.1  
Mash volume with grains 5.08 20.3  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 5.53 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.7 qt) 8.3 33.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 6.69 g | 26.8 qt) 6.3 25.2  
Estimated amount in fermentor 6.3 25.2  
Total: 9.8 39.2
Equipment Profile Used: System Default
 
Notes

Upped the base malt to 9.5lbs to hit 4% given my equipment setup

Last Updated and Sharing
 
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  • Last Updated: 2019-12-21 15:26 UTC