Winston Church Ale v2 - Beer Recipe - Brewer's Friend

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Winston Church Ale v2

9664 calories 1069.7 g 19.5 L
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Greg Gibson
Calories: 9664 calories (Per 19.5L)
Carbs: 1069.7 g (Per 19.5L)
Created: Wednesday October 21st 2020
1.053
1.015
5.0%
33.2
7.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Gladfield - American Ale Malt2.7 kg American Ale Malt 37.3 2.54 46.2%
1.60 kg Joe White - Light Munich1.6 kg Light Munich 35.9 5.25 27.4%
0.75 kg Simpsons - Aromatic Malt0.75 kg Aromatic Malt 33 23.04 12.8%
0.40 kg Gladfield - Golden Naked Oats0.4 kg Golden Naked Oats 32.2 1.42 6.8%
0.40 kg GB - Toasted naked oats - Optic0.4 kg GB - Toasted naked oats - Optic 38 2.1 6.8%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Challenger14 g Challenger Hops Pellet 14.5 Boil at 100 °C 60 min 21.74 24.1%
7 g Target7 g Target Hops Pellet 11.5 Boil at 100 °C 60 min 8.62 12.1%
12 g Nelson Sauvin12 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 79 °C 15 min 1.8 20.7%
10 g Challenger10 g Challenger Hops Pellet 8.5 Whirlpool at 79 °C 15 min 1.02 17.2%
15 g Vic Secret15 g Vic Secret Hops Leaf/Whole 15.5 Dry Hop 20 days 25.9%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 10 min.
3 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Danstar - London ESB Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40.6 7 35 35 101.3 86.5
Essentially added Calcium, magnesium and sulphate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Vorlauf 61 °C 61 °C 45 min
16.5 L Vorlauf 70 °C 70 °C 45 min
27 L Sparge 80 °C 80 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 36.8
Mash volume with grains 40.6
Grain absorption losses -5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.2 L) 25
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 24.9
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Hop aroma is weak increase aroma hops
bitterness is too light increase bittering hops
PH 5.44 good
Water profile adjusted by adding
Magnesium Sulphate 0.5g
Gypsum 3g

Boil increased to 90min. too long reason to increase SG to 1053

Added yeast nutrient and 30seconds of oxygen. Ferment finished in 48 hours at 18 degrees c Temp increased to 20 Degrees c after 48 hours

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  • Last Updated: 2022-03-16 21:38 UTC