Winston Church Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Winston Church Ale

9744 calories 1195.5 g 19.5 L
brewer logo
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Greg Gibson
Calories: 9744 calories (Per 19.5L)
Carbs: 1195.5 g (Per 19.5L)
Created: Sunday November 22nd 2020
1.053
1.018
4.6%
26.4
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 100%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4 Boil at 100 °C 60 min 11.52 34.2%
23 g Styrian Goldings23 g Styrian Goldings Hops Pellet 5.6 Boil at 100 °C 60 min 14.83 31.5%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.6 Whirlpool at 32 °C 0 min 34.2%
73 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g/l Whirlfloc Water Agt Boil 10 min.
4 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.3 bar       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L B amylase Infusion 60 °C 60 °C 45 min
A amylase Infusion -- 70 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 60 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 21.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 22.9
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Because the yeast has a low attenuation I use a step mash to ensure that that the starch fully converts to maltose. I also use Simpsons Otto Maris for this reason.

Last Updated and Sharing
 
242
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-22 22:28 UTC