Bass Relief - Beer Recipe - Brewer's Friend

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Bass Relief

153 calories 15.5 g 330 ml
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Smith and Ray Brewing Co
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday February 24th 2019
1.050
1.012
5.0%
28.9
14.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 79.7%
508.02 g Torrified Wheat508.02 g Torrified Wheat 36 2 9.1%
571.52 g Flaked Barley571.52 g Flaked Barley 32 2.2 9.1%
63.50 g United Kingdom - Chocolate63.5 g Chocolate 34 425 1.1%
54.44 g New Zealand - Roast Barley54.44 g Roast Barley 32.7 736.04 0.9%
5,397.48 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northdown20 g Northdown Hops Leaf/Whole 8.6 Boil 90 min 19.29 41.7%
7 g Challenger7 g Challenger Hops Leaf/Whole 8.5 Boil 15 min 3.1 14.6%
14 g Northdown14 g Northdown Hops Leaf/Whole 8.6 Boil 15 min 6.26 29.2%
7 g Northdown7 g Northdown Hops Leaf/Whole 8.6 Boil 1 min 0.27 14.6%
48 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Water Agt Boil 10 min.
1 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 44 °C 20 min
Infusion -- 56 °C 20 min
Infusion -- 67.2 °C 60 min
Temperature -- 72 °C 60 min
30 L Sparge -- 78 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.5
Mash volume with grains 17.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 26.6 L) 27.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 41.3  
Equipment Profile Used: System Default
"Bass Relief" British Brown Ale beer recipe by Smith and Ray Brewing Co. All Grain, ABV 4.97%, IBU 28.92, SRM 14.81, Fermentables: (Maris Otter Pale, Torrified Wheat, Flaked Barley, Chocolate, Roast Barley) Hops: (Northdown, Challenger) Other: (Protofloc , Yeast nutrient)
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  • Last Updated: 2019-05-29 08:23 UTC