Bricks and Stones 1.1 - Beer Recipe - Brewer's Friend

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Bricks and Stones 1.1

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday April 11th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Crisp Malting - Finest Maris Otter8.5 lb Finest Maris Otter 38 3 81.4%
16.70 oz Belgian - CaraVienne16.7 oz CaraVienne 34 20 10%
8.40 oz Crisp Malting - Crystal Extra Dark - 120L8.4 oz Crystal Extra Dark - 120L 35 120 5%
4.20 oz Flaked Barley4.2 oz Flaked Barley 32 2.2 2.5%
1.70 oz Briess - Cherry Wood Smoked Malt1.7 oz Cherry Wood Smoked Malt 37 5 1%
167 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - German Northern Brewer1 oz BSG - German Northern Brewer Hops Pellet 5.4 Boil 60 min 17.99 58.8%
0.70 oz Northern Brewer - Williamette0.7 oz Northern Brewer - Williamette Hops Pellet 6.1 Boil 30 min 10.93 41.2%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.20 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
8.55 g Table Salt Water Agt Mash 1 hr.
0.15 ml Lactic acid Water Agt Sparge 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1.25 g Slaked Lime Water Agt Mash 1 hr.
0.40 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 552 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 34 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.4 24.1 102.6 175.7 200 4.8
Mash pH was 5.0 after .25ml lactic addition and 5 min rest.
Mash pH was 5.0 after 75 min.
Pitched yeast @ 62F put into 59F basement
12 hrs in beer was 59F and krausening
24 hrs in it was 64F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 149 °F 140 °F 60 min
5.1 gal Fly Sparge 190 °F 175 °F --
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.44 17.7  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Sparge was fast(~30min) and hot (200F Start dropped to 180 - 175 seen in the grainbed 75% of the way through sparge.

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  • Last Updated: 2020-04-11 22:39 UTC