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Collision Bend Brewing Co.'s 8 Crazy Nights clone

Method: All Grain
Style: Clone Beer
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 20.7 liters
Post Boil Size: 19.3 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: byo.com
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Saturday October 29th 2022

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

15.3

SRM (morey):

10.5

Mash pH

5.8

Cost kr

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.98 kg	German - Pale Ale4.98 kg Pale Ale	39	2.3	82.2%
0.38 kg	Munich0.38 kg Munich	37	6	6.3%
0.38 kg	Weyermann - Melanoidin0.38 kg Melanoidin	34.5	27	6.3%
102.40 g	United Kingdom - Crystal 45L102.4 g Crystal 45L	34	45	1.7%
41.11 g	American - Chocolate41.11 g Chocolate	29	350	0.7%
173.08 g	Honey173.08 g Honey - (late boil kettle addition)	35	2	2.9%
6.06 kg / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8.29 g	Simcoe8.29 g Simcoe Hops	Pellet	12.7	Boil	60 min	12.2	36.5%
14.42 g	Hallertau Mittelfruh14.42 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	3.11	63.5%
22.71 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8.29 g	Simcoe (Pellet) 8.29 g Simcoe (Pellet) Hops	12.2	36.5%
14.42 g	Hallertau Mittelfruh (Pellet)	3.11	63.5%
22.71 g / kr 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.1 L	Strike	73 °C	64 °C	90 min
6.5 L	Sparge	--	77 °C	10 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 15.6 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
165.87 g	Fresh crushed apple		Spice	Boil	1 hr.
0.43 g	Cinnamon stick		Spice	Boil	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	0.72 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18.3 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 131.9 g Temp: 18 °C CO₂ Level: 2.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Untreated tapwater
Mash Chemistry and Brewing Water Calculator

Notes

Honey malt and Victory malt are replaced by melanoidin malt.

Tradition hops replaced by Mittelfrüh hops.

Crushed fresh apple goes into a muslinbag.

Ferment at about 65 °F (18 °C). Once fermentation is near completion after two weeks, raise the temperature to 70 °F (21 °C) to perform a diacetyl rest for two days. Then cool the beer about 6 °F (3 °C) per day for four days to help clear the beer. Rack the beer into a keg and force carbonate to 2.5 volumes (or prime and bottle condition). If bottle conditioning, leave the beer at 70–75 °F (21–24 °C) for a week or two. Lager at 35 °F (2 °C) for two weeks to a month. Serve at 40–45 °F (4–7 °C).

Last Updated and Sharing

598

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Brews

Public: Yup, Shared
Last Updated: 2022-10-30 12:36 UTC
Snapshot Created: 2022-10-29 11:06 UTC
Link To Parent Recipe

System Default

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

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