All By My Self - Beer Recipe - Brewer's Friend

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All By My Self

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday March 12th 2020
1.051
1.013
5.0%
46.6
3.2
5.6
6.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.76 kg Canadian - Pale 2-Row3.76 kg Canadian - Pale 2-Row $ 1.22 / kg
$ 4.57 		36 1.75 77.6%
377.62 g Flaked Wheat377.62 g Flaked Wheat 34 2 7.8%
406.88 g Flaked Oats406.88 g Flaked Oats 33 2.2 8.4%
302.54 g American - Carapils (Dextrine Malt)302.54 g American - Carapils (Dextrine Malt) $ 5.20 / kg
$ 1.57 		33 1.8 6.2%
4,847.04 g / $ 6.15
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Citra4 g Citra Hops Pellet 13.2 First Wort 0 min 6.6 1.6%
4 g Mosaic4 g Mosaic Hops Pellet 12.7 First Wort 0 min 6.35 1.6%
3 g Simcoe3 g Simcoe Hops Pellet 13 First Wort 0 min 4.88 1.2%
5.70 g Citra5.7 g Citra Hops Pellet 13.2 Whirlpool 15 min 1.57 2.2%
5.70 g Mosaic5.7 g Mosaic Hops Pellet 12.7 Whirlpool 15 min 1.51 2.2%
5.70 g Simcoe5.7 g Simcoe Hops Pellet 13 Whirlpool 15 min 1.54 2.2%
12.80 g Citra12.8 g Citra Hops Pellet 13.2 Whirlpool 10 min 3.52 5%
12.80 g Mosaic12.8 g Mosaic Hops Pellet 12.7 Whirlpool 10 min 3.39 5%
12.80 g Simcoe12.8 g Simcoe Hops Pellet 13 Whirlpool 10 min 3.47 5%
17 g Citra17 g Citra Hops Pellet 13.2 Whirlpool 5 min 4.68 6.6%
17 g Mosaic17 g Mosaic Hops Pellet 12.7 Whirlpool 5 min 4.5 6.6%
17 g Simcoe17 g Simcoe Hops Pellet 13 Whirlpool 5 min 4.6 6.6%
18.50 g Citra18.5 g Citra Hops Pellet 13.2 Dry Hop 2 days 7.2%
18.50 g Mosaic18.5 g Mosaic Hops Pellet 12.7 Dry Hop 2 days 7.2%
18.50 g Simcoe18.5 g Simcoe Hops Pellet 13 Dry Hop 2 days 7.2%
28 g Citra28 g Citra Hops Pellet 13.2 Dry Hop 8 days 10.9%
28 g Mosaic28 g Mosaic Hops Pellet 12.7 Dry Hop 8 days 10.9%
28 g Simcoe28 g Simcoe Hops Pellet 13 Dry Hop 8 days 10.9%
257 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
2659 Rhum and Eigg Sept 2017
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
15.5 L Add half of the water salt additions to the mash and the rest at sparge. Strike 65 °C 67 °C 60 min
28 L Add half of the water salt additions to the mash and the rest at sparge. Batch Sparge 80 °C -- 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.1
Mash volume with grains (equipment estimates 15.8 L) 16.3
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 22.4 L) 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 24
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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  • Last Updated: 2020-07-28 22:50 UTC