Brew Log History
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9 kg |
United Kingdom - Maris Otter Pale9 kg Maris Otter Pale |
|
38 |
3.75 |
66.7% |
|
1.30 kg |
Bestmalz - German - Munich1.3 kg German - Munich |
|
37 |
6.3 |
9.6% |
|
0.50 kg |
Thomas Fawcett - United Kingdom - Brown0.5 kg United Kingdom - Brown |
|
32 |
65 |
3.7% |
|
0.30 kg |
American - Caramel / Crystal 15L0.3 kg American - Caramel / Crystal 15L |
|
35 |
15 |
2.2% |
|
1 kg |
American - Caramel / Crystal 60L1 kg American - Caramel / Crystal 60L |
|
34 |
60 |
7.4% |
|
0.30 kg |
Briess - American - Caramel / Crystal 120L0.3 kg American - Caramel / Crystal 120L |
|
33 |
120 |
2.2% |
|
0.10 kg |
Thomas Fawcett - Pale Chocolate0.1 kg Pale Chocolate |
|
32.7 |
220 |
0.7% |
|
1 kg |
Candi Syrup - Belgian Candi Syrup - Golden (5L)1 kg Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) |
|
32 |
5 |
7.4% |
|
13.50 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
60 g |
BSG - Centennial60 g Centennial Hops |
|
Pellet |
9 |
Boil
|
60 min |
29.85 |
50% |
|
60 g |
perle60 g perle Hops |
|
Pellet |
6.3 |
Boil
|
30 min |
16.06 |
50% |
|
120 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
60 g |
BSG - Centennial (Pellet) 60 g Centennial (Pellet) Hops |
|
29.85 |
50% |
|
60 g |
perle (Pellet) 60 g perle (Pellet) Hops |
|
16.06 |
50% |
|
120 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
23.7 L |
|
Strike |
75 °C |
67 °C |
60 min |
|
|
Cast |
Temperature |
74 °C |
74 °C |
15 min |
|
33 L |
|
Sparge |
-- |
80 °C |
30 min |
Starting Mash Thickness:
2.6 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
7 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
7 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
12 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
8.60 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Whirl Floc
|
|
Fining |
Boil |
15 min. |
|
0.50 oz |
Hazelnut Extract
|
|
Flavor |
Kegging |
0 min. |
Priming
|
Method: co2
CO2 Level: 2.52 Volumes |
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
"JB's Nut Nectar" American Amber Ale beer recipe by Yeasty Boys Brewing. All Grain, ABV 8%, IBU 45.91, SRM 18.9, Fermentables: (Maris Otter Pale, German - Munich, United Kingdom - Brown, American - Caramel / Crystal 15L, American - Caramel / Crystal 60L, American - Caramel / Crystal 120L, Pale Chocolate, Belgian Candi Syrup - Golden (5L)) Hops: (Centennial, perle) Other: (Calcium Chloride (dihydrate), Chalk, Gypsum, Lactic acid, Whirl Floc, Hazelnut Extract)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-12-19 14:54 UTC
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|
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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