Eldridge Pope - Royal Oak - Beer Recipe - Brewer's Friend

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Eldridge Pope - Royal Oak

238 calories 25.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Peter Symons
Calories: 238 calories (Per 500ml)
Carbs: 25.9 g (Per 500ml)
Created: Saturday December 26th 2020
1.051
1.014
4.8%
25.7
21.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.34 kg Warminster Maltings - Maris Otter2.34 kg Maris Otter £ 0.00 / kg
£ 0.00 		38 6 49.6%
1.33 kg United Kingdom - Mild1.33 kg Mild 37 6.51 28.2%
432 g Torrified Wheat432 g Torrified Wheat 36 3.84 9.2%
415 g Crisp Malting - Crystal Dark - 77L415 g Crystal Dark - 77L £ 0.00 / kg
£ 0.00 		33.1 238.67 8.8%
200 g Brown Rice Syrup - Gluten Free200 g Brown Rice Syrup - Gluten Free - (late boil kettle addition) 44 3.84 4.2%
4,717 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Fuggles5 g Fuggles Hops Leaf/Whole 4.5 First Wort 70 min 2.69 6.3%
35 g Fuggles35 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 17.1 43.8%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 4.1 Boil 20 min 4.45 18.8%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 3.4 Boil 10 min 1.47 12.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 Dry Hop 2 days 18.8%
80 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.12 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
9.97 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Crossmyloof - House
Amount:
1 Each
Cost:
Attenuation (custom):
70.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
Crossmyloof - Midland
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
13 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 104.7 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 69 °C 69 °C 50 min
Temperature 69 °C 72 °C 20 min
Temperature 72 °C 77 °C 10 min
11 L Batch Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.3
Mash volume with grains 15
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 21.3 L) 20.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.9 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 23
Total: 33.2  
Equipment Profile Used: System Default
"Eldridge Pope - Royal Oak" Strong Bitter beer recipe by Peter Symons. All Grain, ABV 4.83%, IBU 25.7, SRM 21.22, Fermentables: (Maris Otter, Mild, Torrified Wheat, Crystal Dark - 77L, Brown Rice Syrup - Gluten Free) Hops: (Fuggles, East Kent Goldings, Styrian Goldings) Other: (CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2023-04-20 16:46 UTC