Palmer's Elevenses - Beer Recipe - Brewer's Friend

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Palmer's Elevenses

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 75 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: John Palmer
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
URL: http://www.northernbrewer.com/documentation/allgrain/AG-PalmersElevenses.pdf
Created: Monday December 9th 2013
1.045
1.010
4.5%
25.9
18.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 64.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 11.7%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 5.8%
0.33 lb Flaked Oats0.33 lb Flaked Oats 33 2.2 3.8%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.9%
1 lb Weyermann Oak Smoked Pale Wheat Malt1 lb Weyermann Oak Smoked Pale Wheat Malt 38 3 11.7%
8.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 10.3 Boil 60 min 25.94 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
5 g Calcium Chloride Water Agt Boil --
2 g Gypsum Water Agt Mash --
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Gypsum to mash, CaCl2 to kettle
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Strike temp = 166F Infusion -- 154 °F 60 min
6 qt Mashout Infusion -- 212 °F 5 min
14 qt Sparge -- 185 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.84 11.4  
Mash volume with grains 3.45 13.8  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 5.1 g | 20.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.12 32.5
Equipment Profile Used: System Default
 
Notes

John Palmer recommends toasting the oats before mashing - spread the oats into a thin layer on a baking sheet, then place in a 300-350°F oven for 5-15 minutes, or until they smell like cookies. Avoid burning the oats at all costs

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  • Last Updated: 2015-04-28 17:54 UTC