Grandad Zebs Session Ale - Beer Recipe - Brewer's Friend

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Grandad Zebs Session Ale

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: BBB
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday May 10th 2020
1.060
1.013
6.1%
9.3
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,900 g United Kingdom - Maris Otter Pale4900 g Maris Otter Pale 38 8.51 85.7%
185 g United Kingdom - Crystal 55L185 g Crystal 55L 34 145.27 3.2%
250 g Castle Malting - Château Biscuit250 g Château Biscuit 35 43.87 4.4%
380 g Weyermann - Caramunich Type 1380 g Caramunich Type 1 33.5 91.9 6.6%
5,715 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Challenger60 g Challenger Hops Pellet 6.1 Boil 0 min 66.7%
15 g Challenger15 g Challenger Hops Pellet 6.1 Boil 50 min 9.26 16.7%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 0 min 16.7%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Whirlfloc Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
9.1 L Strike 71 °C 66.5 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.3
Mash volume with grains (equipment estimates 17.1 L) 18.1
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 21.5 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Top off amount 1
Going into fermentor 24
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Wilko gervin ale yeast used
1/4 tablet of protofloc added 10 mins before flame out.
Based on G.W bass clone

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  • Public: Yup, Shared
  • Last Updated: 2020-05-19 17:43 UTC