Madeinead 45l - Beer Recipe - Brewer's Friend

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Madeinead 45l

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 57 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday October 1st 2019
1.044
1.011
4.3%
33.3
10.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 kg United Kingdom - Maris Otter Pale9.1 kg Maris Otter Pale 38 3.75 93.3%
90 g United Kingdom - Chocolate90 g Chocolate 34 425 0.9%
360 g United Kingdom - Crystal 60L360 g Crystal 60L 34 60 3.7%
200 g Torrified Wheat200 g Torrified Wheat 36 2 2.1%
9,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 10.61 22.9%
35 g Goldings35 g Goldings Hops Leaf/Whole 4.5 Boil 60 min 9.28 20%
45 g East Kent Goldings45 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 10.19 25.7%
55 g East Kent Goldings55 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.23 31.4%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
93 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Rob
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
161 5 41 218 199 45
86ml of AMS added to 66 litres of water with1.5 campden tablet
Alkalinity checked pre brew 22ppm
Calcium 125ppm
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.58 L. Suggest reducing initial water volume to 45.4 L and adding 6.18 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.3
Mash volume with grains 35.7
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 33 L) 38.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.6 L) 57
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 45
Going into fermentor 45
Total: 67.7  
Equipment Profile Used: System Default
 
Notes

67 litres water treated (86ml AMS 1.5 campden tablets
Heated to 55 11 litres removed for sparging
2.9g Salt
7.5g Calcium Chloride lake
6.6g Gypsom
Added to grist
Mash Ph 5.5
Sparge water heated to 75
Pre boil 57 litres of wort, ph 4.8
pre boil gravity 1.044 11.2 brix
Liquored back 4l
After 1 hour boil, cooled, whirlpooled and drained into fermenter with 27g yeast, approx. 45litres in fermenter
OG 1.049
Too high og, suggest an efficiency of 74% next time if brewing with large malt pipe.
Unsure of exact amount in fermenter as was using the large s/s.
When racked got 1 full keg (approx. 41l)

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  • Last Updated: 2019-10-25 15:20 UTC