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Janie Jones

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Nicolás González
No Chill: 20 minute extended hop boil time
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)

Created: Saturday October 24th 2020

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

34.6

SRM (morey):

11.4

Mash pH

5.3

Cost $

1,820.00

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8.50 kg	Crisp Malting - Finest Maris Otter8.5 kg Finest Maris Otter	$ 214.12 / kg $ 1,820.00	38	3	94.4%
0.30 kg	German - CaraMunich III0.3 kg CaraMunich III		34	57	3.3%
0.10 kg	Dingemans - Biscuit0.1 kg Biscuit		34.5	22	1.1%
0.10 kg	Dingemans - Chocolate - mroost 14000.1 kg Chocolate - mroost 1400		35	711	1.1%
9 kg / $ 1,820.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
120 g	East Kent Goldings120 g East Kent Goldings Hops		Pellet	5	Boil at 100 °C	60 min	34.64	100%
120 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
120 g	East Kent Goldings (Pellet) 120 g East Kent Goldings (Pellet) Hops		34.64	100%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27.45 L		Infusion	74 °C	66 °C	90 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 25 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.60 g	Yeast Nutrient	Other	Boil	10 min.
6 g	Irish Moss	Fining	Boil	15 min.
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
9 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
6.75 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.31 g	Phosphoric acid	Water Agt	Sparge	1 hr.
7 g	Chalk	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	4 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 447 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.3 bar Temp: 20 °C CO₂ Level: 1.02 Volumes

Target Water Profile

Osmosis Lopez Camelo

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

pH start MASH: 5.40
Temp. start: 70°C
6.5 ml Acid added
Malta chocolate agregada en recirculado, 30 min a 66°C
Inicio de hervor 1.030 pH 5.5
1 hora de hervor pH 5.4.
En fermentador, pH: 5.4 y densidad 1.037 g/L

Last Updated and Sharing

234

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Brews

Public: Yup, Shared
Last Updated: 2020-10-25 21:13 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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