The steaming coil - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

The steaming coil

401 calories 25.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 21.8 gallons
Pre Boil Gravity: 1.121 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 401 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Saturday January 25th 2020
1.122
1.010
16.6%
0.0
7.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Briess - Rye Malt30 lb Rye Malt 36.8 3.7 34.5%
25 lb Briess - Wheat Malt, White25 lb Wheat Malt, White 39.1 2.5 28.7%
17 lb Corn Sugar - Dextrose17 lb Corn Sugar - Dextrose 42 0.5 19.5%
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 17.2%
87 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
34.50 g Epsom Salt Water Agt Mash 1 hr.
35.20 g Gypsum Water Agt Mash 1 hr.
46 g Table Salt Water Agt Mash 1 hr.
2.80 g Slaked Lime Water Agt Mash 1 hr.
20 ml Lactic acid Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 4528 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 5 16 31 4 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 gal coooler is better than hotter Infusion 152 °F 140 °F 60 min
16.5 gal 180-190F Sparge 190 °F 180 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.75 gal (87 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.75 gal (39 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.1 gal (92.4 qt). Suggest reducing strike water volume to 6.4 gal (25.6 qt) and adding 11.1 gal (44.4 qt) sparge/top-off. 17.5 70  
Strike water volume at mash thickness of 1 qt/lb 17.5 70  
Mash volume with grains 23.1 92.4  
Grain absorption losses -8.75 -35  
Remaining sparge water volume (equipment estimates 11.93 g | 47.7 qt) 12.18 48.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.32 5.3  
Pre boil volume (equipment estimates 21.75 g | 87 qt) 22 88  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 21 g | 84 qt) 21.8 87.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.8 g | 87.2 qt) 21 84  
Total: 29.68 118.7
Equipment Profile Used: System Default
 
Notes

Flaked Corn if you have it, Dextrose if you don't.
Add an additional 10ml Lactic Acid to the mash if it's still 5.5 after 15 min.

Last Updated and Sharing
 
429
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-09 05:37 UTC