Brooklyn Brewery - Pennant Ale '55 Clone - Beer Recipe - Brewer's Friend

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Brooklyn Brewery - Pennant Ale '55 Clone

195 calories 24.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 195 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Wednesday February 19th 2014
1.058
1.020
5.0%
32.0
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Dry Malt Extract - Extra Light6.25 lb Dry Malt Extract - Extra Light 42 2.5 74.1%
22 oz United Kingdom - Crystal 50L22 oz Crystal 50L 34 50 16.3%
7 oz Maltodextrin7 oz Maltodextrin 39 0 5.2%
6 oz Belgian - Aromatic6 oz Aromatic 33 38 4.4%
135 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.56 oz Fuggles1.56 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.68 41.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 10.69 26.6%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.41 8%
0.30 oz Perle0.3 oz Perle Hops Pellet 8.2 Boil 15 min 2.9 8%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 1 min 0.22 8%
0.30 oz Fuggles0.3 oz Fuggles Hops Pellet 4.5 Boil 1 min 0.14 8%
3.76 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Burton water salts Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (3 days prior to bottling) Fining Secondary --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Use filtered water (as the Brooklyn Brewery does) and add Burton water salts (as the Brooklyn Brewery does) to attain the above water profile...this will really accentuate your English hops.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal mash grains in brewpot -- -- 152 °F 30 min
0.5 gal rinse grains in brewpot, boil, add DME, top up to 3.5 gallons, boil, start hop schedule -- -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.84 g | 27.4 qt) 3.2 12.8  
Mash volume with grains (equipment estimates 6.84 g | 27.4 qt) 3.34 13.3  
Grain absorption losses (steeping) -0.22 -0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.52 2.1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.2 12.8
Equipment Profile Used: System Default
 
Notes

After mash, top up brewpot to 3 gallons and boil, add malts and begin hop schedule. Boil volume is 3.5 gallons.

Wort chill, transfer to primary, top up to 5.5 gallons, pitch yeast, and ferment for 7 days, or until fermentation slows. Transfer to secondary and leave until fermentation stops. Add Gelatin 3 days prior to bottling and cold crash in refrigerator (really clears up the beer).

Bottle and condition at room temp for 21 days.

Enjoy!!

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  • Last Updated: 2014-04-01 14:26 UTC