Kitchen Sink - Beer Recipe - Brewer's Friend

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Kitchen Sink

191 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.36 liters
Post Boil Size: 25.06 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cupboard
No Chill: 15 minute extended hop boil time
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Saturday January 25th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Joe White - Ale Malt5.2 kg Ale Malt 36.8 2.81 63.3%
2 kg Gladfield - Vienna Malt2 kg Vienna Malt - (late boil kettle addition) 37.4 3.45 24.3%
0.12 kg Joe White - Light Crystal Malt0.12 kg Light Crystal Malt 34.5 45.53 1.5%
0.15 kg Weyermann - Special W0.15 kg Special W 33.6 115 1.8%
0.50 kg Invert Sugar Syrup0.5 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 6.1%
0.25 kg Weyermann - CaraRed0.25 kg CaraRed 35 19.3 3%
8.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Simcoe15 g Simcoe Hops Pellet 12.8 Boil 60 min 23.33 35.7%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 10.57 35.7%
12 g Willamette12 g Willamette Hops Pellet 5.9 Whirlpool 10 min 1.61 28.6%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Brewtan B Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.50 ml Hydrochloric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
1.45 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1.45 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 25g       CO2 Level: 1.02 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.4 L 125 f to hit 113 f Infusion 52 °C 45 °C 20 min
13.8 L 212 f to hit 154 f Infusion 100 °C 67 °C 60 min
8.7 L 212 f to hit 168f Infusion 100 °C 76 °C 15 min
14.5 L 76c / 168f Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.2
Mash volume with grains 28.3
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 13 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 28.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.1 L) 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 22
Total: 37  
Equipment Profile Used: System Default
 
Notes

ferm at 70/21

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  • Last Updated: 2023-07-08 04:15 UTC