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Nelson Brilliant Ale

185 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 10.4 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Wednesday April 3rd 2019
1.056
1.015
5.29%
41.87
7.45
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
2.05 kg New Zealand - Ale Malt2.05 kg Ale Malt 37.4 3.05 86.8%
100 g New Zealand - Medium Crystal Malt100 g Medium Crystal Malt 35.4 56.35 4.2%
55 g Cane Sugar55 g Cane Sugar 46 0 2.3%
32 g New Zealand - Aurora Malt32 g Aurora Malt 37.2 29.44 1.4%
15 g Dry Malt Extract - Light15 g Dry Malt Extract - Light 42 4 0.6%
110 g Invert Sugar110 g Invert Sugar - (late addition) 46 1 4.7%
2.36 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 120 min 7.39 11.4%
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5 Boil 60 min 23.04 38.6%
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5 Boil 15 min 11.43 38.6%
5 g East Kent Goldings5 g East Kent Goldings Hops Leaf/Whole 5 Hopback 0 min 11.4%
 
Mash Guidelines
Amount Description Type Temp Time
5 L Infusion 68 °C 60 min
11 L Sparge 77 °C --
Starting Mash Thickness: 2.5 L/kg
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Strong Bitter, ABV 5.29%, IBU 41.87, SRM 7.45, Fermentables: (Ale Malt, Medium Crystal Malt, Cane Sugar, Aurora Malt, Dry Malt Extract - Light, Invert Sugar) Hops: (East Kent Goldings)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-03 00:49 UTC
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