NJ Old-Fashioned Common - Beer Recipe - Brewer's Friend

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NJ Old-Fashioned Common

154 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 75.7 liters (fermentor volume)
Pre Boil Size: 75.7 liters
Post Boil Size: 74 liters
Pre Boil Gravity: 12.4 °P (recipe based estimate)
Post Boil Gravity: 12.7 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Wednesday September 25th 2019
12.4 °P
3.2 °P
4.9%
16.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg United Kingdom - Pale 2-Row12 kg Pale 2-Row 38 2.5 75.5%
0.50 kg German - Dark Munich0.5 kg Dark Munich 36 10 3.1%
0.60 kg German - Vienna0.6 kg Vienna 37 4 3.8%
2.50 kg Flaked Corn2.5 kg Flaked Corn 40 0.5 15.7%
0.30 kg Briess - Cherry Wood Smoked Malt0.3 kg Cherry Wood Smoked Malt 37 5 1.9%
15.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Saaz65 g Saaz Hops Pellet 3.5 Boil 60 min 7.61 35.1%
60 g Cluster60 g Cluster Hops Pellet 6.5 Boil 20 min 7.9 32.4%
35 g Domestic Hallertau35 g Domestic Hallertau Hops Pellet 2.9 Boil 10 min 1.23 18.9%
25 g Mandarina Bavaria25 g Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 13.5%
185 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Gypsum Water Agt Mash 0 min.
7.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
7.50 g Gypsum Water Agt Boil 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 80.63 L. Suggest reducing initial water volume to 45.4 L and adding 35.23 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 23.9
Mash volume with grains (equipment estimates 32.6 L) 34.3
Grain absorption losses -15.9
Remaining sparge water volume (equipment estimates 73.6 L) 68.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 80.6 L) 75.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 74
Top off amount 1.7
Going into fermentor 75.7
Total: 92.5  
Equipment Profile Used: System Default
"NJ Old-Fashioned Common" British Golden Ale beer recipe by MStark. All Grain, ABV 4.94%, IBU 16.75, SRM 4.14, Fermentables: (Pale 2-Row, Dark Munich, Vienna, Flaked Corn, Cherry Wood Smoked Malt) Hops: (Saaz, Cluster, Domestic Hallertau, Mandarina Bavaria) Other: (Gypsum, Calcium Chloride (anhydrous))
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  • Public: Yup, Shared
  • Last Updated: 2019-09-28 16:26 UTC