Abdicator - Beer Recipe - Brewer's Friend

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Abdicator

119 calories 12.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 18.3 liters
Post Boil Size: 21.6 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Joe
Calories: 119 calories (Per 330ml)
Carbs: 12.5 g (Per 330ml)
Created: Tuesday April 21st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Munich Light2.5 kg Munich Light 37 6 74.2%
0.50 kg American - Pilsner0.5 kg Pilsner 37 1.8 14.8%
0.25 kg German - CaraMunich II0.25 kg CaraMunich II 34 46 7.4%
120 g Briess - Chocolate120 g Chocolate 25 350 3.6%
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Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g GR Magnum10 g GR Magnum Hops Pellet 12.5 Boil 60 min 15.66 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 each Whirlfloc Water Agt Boil 5 min.
1 g Yeast Nutrient Other Boil 5 min.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
0.33 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 8.8
Mash volume with grains 11
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 19.4 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 18.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 21.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.6 L) 21
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Pitch at 48 F, let rise and ferment at 50 F. Increase temp by 1 degrees per day after the first week (or 50% attenuation) until at 58 F and hold for diacetyl rest for 1 to 2 more weeks (taste it).

Transfer to keg and lager at 35 F for at least four weeks.

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  • Last Updated: 2020-04-21 03:27 UTC