T&G Greenall Bitter 1863 - Beer Recipe - Brewer's Friend

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T&G Greenall Bitter 1863

314 calories 33.7 g 500 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 110 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27.8 liters
Post Boil Size: 21.73 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Edd Mather
Calories: 314 calories (Per 500ml)
Carbs: 33.7 g (Per 500ml)
Created: Friday February 12th 2021
1.067
1.018
6.5%
98.2
13.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.90 kg Crisp Malting - Chevallier Heritage Malt4.9 kg Chevallier Heritage Malt 36.3 6.51 70%
2.10 kg Ireland - Ale Malt2.1 kg Ale Malt 37 6.51 30%
7 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cluster20 g Cluster Hops Leaf/Whole 6.5 Boil 90 min 16.49 8%
110 g Hallertau Mittelfruh110 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 48.91 44%
60 g Fuggles60 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 15.88 24%
35 g East Kent Goldings35 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 10.3 14%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 6.62 10%
250 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
23.15 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
5.61 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94.5 2 12 78.7 142.3 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Infusion 65 °C 63 °C 30 min
1.8 L Add boiling water Infusion 63 °C 66 °C 60 min
2.1 L Add boiling water Infusion 100 °C 69 °C 30 min
6.4 L Sparge -- 77 °C 6.4 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 17.6 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 27.8
Boil off losses -10.5
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 19 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 19
Total: 35.7  
Equipment Profile Used: System Default
"T&G Greenall Bitter 1863" British Strong Ale beer recipe by Edd Mather. All Grain, ABV 6.54%, IBU 98.19, SRM 13.49, Fermentables: (Chevallier Heritage Malt, Ale Malt) Hops: (Cluster, Hallertau Mittelfruh, Fuggles, East Kent Goldings) Other: (Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2021-09-27 19:37 UTC