Dad's Abbott - Beer Recipe - Brewer's Friend

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Dad's Abbott

145 calories 12.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Thursday March 12th 2020
1.048
1.008
5.3%
32.0
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Maris Otter pale2.5 kg Maris Otter pale 38 2.4 87.6%
0.08 kg Simpsons - Crystal Medium0.075 kg Crystal Medium 33 65.01 2.6%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 5.3%
0.03 kg Simpsons - Chocolate Malt0.03 kg Chocolate Malt 31.7 444 1.1%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose 42 0.5 3.5%
2.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g First Gold6 g First Gold Hops Pellet 7.5 First Wort 0 min 10.89 23.1%
6 g Challenger6 g Challenger Hops Pellet 8.5 First Wort 0 min 12.34 23.1%
3 g First Gold3 g First Gold Hops Pellet 7.5 Boil 20 min 3 11.5%
3 g Challenger3 g Challenger Hops Pellet 8.5 Boil 20 min 3.4 11.5%
3 g Fuggles3 g Fuggles Hops Pellet 5.9 Boil 20 min 2.36 11.5%
5 g Fuggles5 g Fuggles Hops Pellet 5.9 Boil 0 min 19.2%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 70.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
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
18 L Infusion 70 °C 65 °C 70 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.4 L) 20.5
Mash volume with grains (equipment estimates 24.2 L) 22.3
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 18.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Volume into fermentor 13
Total: 20.5  
Equipment Profile Used: System Default
 
Notes

Strike water to 69-70 degrees

mash 70 mins at 65 degrees.

Dissolve 100g of brewing sugar with 200ml of the boiling wort in the last 10mins of the boil.

Pitch yeast dry over aerated wort.
Fermentation temp 20-22.
This yeast attenuates very well with this mash temperature.

Flocculation is excellent no need for cold crash or finings (gelatine)

Bottle at room temp.

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  • Last Updated: 2020-03-12 11:36 UTC