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Homebrew Recipe - Crum Spit
Southern English Brown Ale
Starting Gravity: 1.033 - 1.042
Bitterness: 12 - 20 IBU
Finishing Gravity: 1.011 - 1.014
Alcohol: 2.8 - 4.1%ABV
Crum Spit
English brown ale named after my Olde English Bulldogge pup, Crum.
Recipe Specifics
70%
6.00 gal
60 min
155 °F
Hops
| East Kent Goldings |
1.00 |
4.5 |
60 |
20.0 |
Extras
Fermentables
| Marris Otter Malt (UK) |
1.038 |
3 |
6.00 |
64.9 |
| Aromatic Malt (USA) |
1.035 |
20 |
0.50 |
5.4 |
| Special Roast Malt (USA) |
1.033 |
50 |
0.50 |
5.4 |
| Crystal 60L Malt (USA) |
1.034 |
60 |
1.50 |
16.2 |
| Crystal 120L Malt (USA) |
1.032 |
120 |
0.50 |
5.4 |
| Chocolate Malt (USA) |
1.034 |
350 |
0.25 |
2.7 |
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Fermentis -
S-04 Safale
Recipe Estimates
Yeast Cells Needed: 168 billion
Estimated Final Gravity:
1.010 -
1.012
Alcohol %ABV:
3.62 -
3.88
Calories/12 oz.:
129 -
130
Yeast Properties
Attenuation: 70% - 75%
Flocculation: Medium
Alcohol Tolerance: Medium
Optimal Fermentation Temp: 59 -
75
°F
Notes
Yeast substitution: Wy1026 british cask ale
Single Infusion Mash 155F (12 qt, 168F) 60 min
Top Up (6 qt, 155F)
Batch Sparge (2 batches: 8 qt, 180F)
Total Run Off: 28 qt
60 min boil
Yeast starter: 1.25L, 1 pack Wy1026 or rehydrate 1 pack S-04 in 100 mL of 100F water
Ferment at 68F for 10 days
Enjoy
