I'm brewing this one on Saturday, with the intent that this won't happen. Any feedback happily received...
Stratus
Style: Special/Best/Premium Bitter OG: 1.048
Type: All Grain FG: 1.014
Rating: 0.0 ABV: 4.45 %
Calories: 158 IBU's: 26.19
Efficiency: 75 % Boil Size: 26.46 L
Color: 16.0 SRM Batch Size: 23.00 L
Preboil OG: 1.046 Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 3 days @ 65.0°F
Primary 2 days @ 66.0°F
Primary 2 days @ 68.0°F
Secondary 7 days @ 68.0°F
Crash Cool 7 days @ 42.0°F
Keg (Pressurise) 3 days @ 50.0°F
Keg (Serving Pressure) 4 days @ 60.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
30.00 g 0.57 % Oat Hulls 60 mins 1.000
4.00 kg 76.48 % Maris Otter 60 mins 1.038
450.00 g 8.60 % Light Crystal Malt 60 mins 1.034
350.00 g 6.69 % Medium Crystal Malt 60 mins 1.034
200.00 g 3.82 % Special B Malt 60 mins 1.030
200.00 g 3.82 % Carapils 60 mins 1.038
Hops
Amount IBU's Name Time AA %
10.00 g 15.76 Galaxy 60 mins 15.10
10.00 g 5.71 Galaxy 10 mins 15.10
15.00 g 4.71 Galaxy 5 mins 15.10
15.00 g 0.00 Galaxy 0 mins 15.10
Yeasts
Amount Name Laboratory / ID
1.0 pkg Windsor Danstar
Additions
Amount Name Time Stage
0.50 each Campden Tablets 02 hours Mash
7.00 g Gypsum 01 hours Mash
2.00 g Epsom Salt 01 hours Boil
3.00 g Gypsum 01 hours Boil
2.00 g Sodium Chloride 01 hours Boil
6.00 g Calcium Chloride Hexahidrate 01 hours Boil
1.00 tsp Irish Moss 15 mins Boil
Mash Profile
Medium Body Infusion 60 min @ 154.0°F
Add 13.56 L ( 2.91 L/kg ) water @ 172.8°F
Batch Sparge Stage 1 10 min @ 165.0°F
Add 9.00 L water @ 190.0°F
Batch Sparge Stage 2 10 min @ 165.0°F
Add 19.09 L ( 4.10 L/kg ) water @ 185.0°F
Carbonation
Amount Type Beer Temp CO2 Vols
1.1 psi Force Carbonation 50.0°F 1.20
Stratus
Style: Special/Best/Premium Bitter OG: 1.048
Type: All Grain FG: 1.014
Rating: 0.0 ABV: 4.45 %
Calories: 158 IBU's: 26.19
Efficiency: 75 % Boil Size: 26.46 L
Color: 16.0 SRM Batch Size: 23.00 L
Preboil OG: 1.046 Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 3 days @ 65.0°F
Primary 2 days @ 66.0°F
Primary 2 days @ 68.0°F
Secondary 7 days @ 68.0°F
Crash Cool 7 days @ 42.0°F
Keg (Pressurise) 3 days @ 50.0°F
Keg (Serving Pressure) 4 days @ 60.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
30.00 g 0.57 % Oat Hulls 60 mins 1.000
4.00 kg 76.48 % Maris Otter 60 mins 1.038
450.00 g 8.60 % Light Crystal Malt 60 mins 1.034
350.00 g 6.69 % Medium Crystal Malt 60 mins 1.034
200.00 g 3.82 % Special B Malt 60 mins 1.030
200.00 g 3.82 % Carapils 60 mins 1.038
Hops
Amount IBU's Name Time AA %
10.00 g 15.76 Galaxy 60 mins 15.10
10.00 g 5.71 Galaxy 10 mins 15.10
15.00 g 4.71 Galaxy 5 mins 15.10
15.00 g 0.00 Galaxy 0 mins 15.10
Yeasts
Amount Name Laboratory / ID
1.0 pkg Windsor Danstar
Additions
Amount Name Time Stage
0.50 each Campden Tablets 02 hours Mash
7.00 g Gypsum 01 hours Mash
2.00 g Epsom Salt 01 hours Boil
3.00 g Gypsum 01 hours Boil
2.00 g Sodium Chloride 01 hours Boil
6.00 g Calcium Chloride Hexahidrate 01 hours Boil
1.00 tsp Irish Moss 15 mins Boil
Mash Profile
Medium Body Infusion 60 min @ 154.0°F
Add 13.56 L ( 2.91 L/kg ) water @ 172.8°F
Batch Sparge Stage 1 10 min @ 165.0°F
Add 9.00 L water @ 190.0°F
Batch Sparge Stage 2 10 min @ 165.0°F
Add 19.09 L ( 4.10 L/kg ) water @ 185.0°F
Carbonation
Amount Type Beer Temp CO2 Vols
1.1 psi Force Carbonation 50.0°F 1.20
looks good dude, best of luck!
