Kings Ottoman - Beer Recipe - Brewer's Friend

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Kings Ottoman

331 calories 34 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 18.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael Errante
Calories: 331 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Friday April 3rd 2020
1.099
1.025
9.8%
30.0
8.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb United Kingdom - Golden Promise55 lb Golden Promise 37 3 79.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 2.9%
10 lb American - White Wheat10 lb White Wheat 40 2.8 14.4%
40 oz German - Carapils40 oz Carapils 35 1.3 3.6%
69.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 210 °F 30 min 1.9 1.6%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 30 min 1.51 1.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 210 °F 30 min 1.33 1.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 195 °F 20 min 3.04 3.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 195 °F 20 min 2.42 3.2%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 195 °F 20 min 2.13 3.2%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Whirlpool at 165 °F 5 min 9.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 165 °F 5 min 9.5%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 165 °F 5 min 9.5%
2.50 oz El Dorado2.5 oz El Dorado Hops Pellet 15.7 Dry Hop at 180 °F 7 days 5.53 7.9%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F 7 days 7.9%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop at 68 °F 7 days 7.9%
3.50 oz El Dorado3.5 oz El Dorado Hops Pellet 15.7 Dry Hop at 70 °F 5 days 12.11 11.1%
3.50 oz Mosaic3.5 oz Mosaic Hops Pellet 12.5 Dry Hop at 70 °F 5 days 11.1%
3.50 oz Citra3.5 oz Citra Hops Pellet 11 Dry Hop at 70 °F 5 days 11.1%
31.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.72 oz Calcium Chloride (dihydrate) Water Agt Mash 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
5 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.76 psi       Temp: 36 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
StL City Water 2019 - Errante
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 15 34 175 123 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.9 gal HOLD AT 150 60 MINS Infusion 163 °F 150 °F 60 min
10 gal Fly Sparge 160 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.01 gal (76.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.01 gal (28.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 31.62 gal (126.49 qt). Suggest reducing strike water volume to 6.44 gal (25.76 qt) and adding 19.62 gal (78.49 qt) sparge/top-off. 26.06 104.3  
Strike water volume at mash thickness of 1.5 qt/lb 26.06 104.3  
Mash volume with grains 31.62 126.5  
Grain absorption losses -8.69 -34.8  
Remaining sparge water volume (equipment estimates 1.88 g | 7.5 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.01 g | 76 qt) 20 80  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 17.51 g | 70 qt) 18.5 74  
Hops absorption losses (whirlpool, hop stand) -0.51 -2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.99 g | 72 qt) 17 68  
Total: 28.94 115.8
Equipment Profile Used: System Default
 
Notes

MASH pH 5.2-5.3
DO NOT ADD SULFATES TO WATER CHEMISTRY

STL WATER - SULFATES - 123 PPM
STL WATER - CALCIUM - 31.4 PPM
STL WATER - CHLORIDE - 22.4 PPM

WELDWERKS SUGGESTED WATER CHEMISTRY:
CHLORIDE 175-200 PPM
CALCIUM - 125-150 PPM
SULFATE - 125-150 PPM

ADD 1.52 OZ CALCIUM CHLORIDE TO MASH
1/2 - 10 MINS AFTER DOUGH IN
1/2 - @ SPARGE

BIGGEST CONCERN WITH LONGER WHIRLPOOL TIMES IS THE CONVERSION OF SMM TO DMS

SUGGESTED PITCH RATE 8.5 PACKS YEAST

DO NOT LET BEER SIT ON HOPS LONGER THAN 7 DAYS

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  • Last Updated: 2021-01-21 20:50 UTC