Brewing on Friday

[AlanHarper]

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.

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

 

[foxbat]

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.

 

[AlanHarper]

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.

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.