Brewing on Friday

Discussion in 'Beer Brewdays!' started by AlanHarper, Jul 12, 2018.

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  1. Jul 12, 2018 #1

    AlanHarper

    AlanHarper

    AlanHarper

    Foredown Brewing

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    Location:
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    Well, I have gone through all my equipment defaults and updated them to accurately reflect the TRUE values of Grain Absoption, Boiling Losses, Mash Tun and boiler losses and dead space so now the Recipe calculator gives all the correct levels and readings. I have even done my own spreadsheet that confirms all the calculations in the Recipe Builder so I can safely say that the following recipe should turn out exactly as described... time will tell.


    upload_2018-7-12_15-51-3.png

    HOME BREW RECIPE:
    Title: Mannequin Pees
    Author: Alan Harper
    Brew Method: All Grain
    Style Name: Belgian Dubbel
    Boil Time: 60 min
    Batch Size: 15 liters (ending kettle volume)
    Boil Size: 19 liters
    Boil Gravity: 1.057
    Efficiency: 60% (ending kettle)
    STATS:
    Original Gravity: 1.072
    Final Gravity: 1.014
    ABV (standard): 7.58%
    IBU (tinseth): 24.48
    SRM (morey): 13
    FERMENTABLES:
    4 kg - United Kingdom - Maris Otter Pale (74.1%)
    1 kg - United Kingdom - Amber (18.5%)
    0.4 kg - Corn Sugar - Dextrose (7.4%)
    HOPS:
    15 g - Goldings, Type: Leaf/Whole, AA: 4.7, Use: Boil for 60 min, IBU: 10.22
    15 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 15 min, IBU: 6.63
    30 g - Challenger, Type: Pellet, AA: 8, Use: Aroma for 5 min, IBU: 7.63
    MASH GUIDELINES:
    1) Infusion, Temp: 65 C, Time: 60 min, Amount: 12 L
    2) Sparge, Temp: 75 C, Time: 30 min, Amount: 15 L
    Starting Mash Thickness: 2.5 L/kg
    OTHER INGREDIENTS:
    5 g - irish moss, Time: 15 min, Type: Fining, Use: Boil
    YEAST:
    Default - - -
    Starter: No
    Form: Liquid
    Attenuation (avg): 75%
    Flocculation: Med
    Optimum Temp: 18.89 - 22.22 C
    Additional Yeast: Bulldog Belgian B16
    TARGET WATER PROFILE:
    Profile Name: Tesco's Ashbeck Still Water
    Ca2: 10
    Mg2: 2
    Na: 9
    Cl: 12
    SO4: 10
    HCO3: 25
    Water Notes:
    This recipe has been published online at:
    https://www.brewersfriend.com/homebrew/recipe/view/676343/mannequin-pees
    Generated by Brewer's Friend - https://www.brewersfriend.com/
    Date: 2018-07-12 14:37 UTC
    Recipe Last Updated: 2018-07-12 13:11 UTC

    My own calculator works out the following:

    From Recipe Losses
    Total Grain Bill (Kg) 5.00
    Mash Thickness (L/kg) 2.50
    Grain Absorption Rate: 0.94
    Mash Water Volume: 12.50
    Pressure Barrel Dead Space: 3.00 (I use this to store Sparge water)
    Sparge Water Required: 13.00
    Total Water Volume Required: 28.50
    Grain Absorption Losses: 4.70
    Mash Tun Losses: 1.00
    Resultant Volume into Kettle: 19.80
    Pre Boil Specific Gravity 1.057
    Recipe Boil Time (Minutes) 60
    Boil Evaporation Rate (x/hr) 4.7
    Cooling Shrinkage % 4
    Post Boil Wort Volume: 14.50
    Kettle Losses: 1.40
    Wort Volume into Fermentor: 13.10
    Fermentor Losses (Liters) 1.00
    Useable Fermentable Volume: 12.10
    SG of Wort in Fermenter 1.072
    Additional Volume Required 0.0 0
    Final SG Pre Ferment 1.072
    Post Ferment SG (stop SG) 1.014
    Resultant ABV % 7.6
    Final Drinkable Volume (Litres) 12.10
    Final Drinkable Volume (Pints) 21
     
    chthon likes this.
  2. Jul 12, 2018 #2

    foxbat

    foxbat

    foxbat

    Junior Member

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    Ashbeck is my usual brewing water for pales. I love it but it does need something to bring up the Calcium. I use gypsum and calcium chloride.

    Try entering your recipe into Brunwater. I think you'll find there'll be a recommendation for a small acid addition to the mash water as well to get the ph down to the recommended range.
     
  3. Jul 12, 2018 #3

    AlanHarper

    AlanHarper

    AlanHarper

    Foredown Brewing

    Joined:
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    Location:
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    Hi Foxbat, Thanks for info. Yes I'm working on the water profile now... something to do this evening - over a beer of course.

    I'll add the water profile to the recipe when I have worked out what to do... it's all very complicated at first but I think I know what to do. I'll revisit all my recipes to update them as necessary though 4 have been very tasty so far. Cheers.
     

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