Mad Dogs English Ale v2 - Beer Recipe - Brewer's Friend

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Mad Dogs English Ale v2

8366 calories 926.4 g 19.5 L
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Greg Gibson
No Chill: 30 minute extended hop boil time
Calories: 8366 calories (Per 19.5L)
Carbs: 926.4 g (Per 19.5L)
Created: Monday May 3rd 2021
1.046
1.013
4.4%
28.0
7.9
5.6
34.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Maris Otter Pale4.7 kg Maris Otter Pale $ 5.40 / kg
$ 25.38 		38 3.75 85.5%
0.40 kg Simpsons - Aromatic Malt0.4 kg Aromatic Malt $ 6.90 / kg
$ 2.76 		33 23.04 7.3%
0.40 kg Simpsons - Golden Naked Oats0.4 kg Golden Naked Oats $ 6.90 / kg
$ 2.76 		27 7 7.3%
5.50 kg / $ 30.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops $ 0.10 / g
$ 4.00 		Pellet 5 Boil at 100 °C 60 min 27.98 58.8%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Whirlpool at 70 °C 35 min 41.2%
68 g / $ 4.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Primary 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 0 min.
2.50 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 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-
60.4 12.2 35 68.6 123.9 86.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Beta Infusion 61.5 °C 61.5 °C 60 min
Infusion 70.5 °C 70.5 °C 45 min
Batch Sparge 78 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 38.4
Mash volume with grains (equipment estimates 38.1 L) 42
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.1 L) 25
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.9 L) 22
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Mash pH vnadjusted was pH 5.33

Water adjustment Edson salts 2g, calcium chloride 2g, Gypsum 3.5g

Mash 1hour 30 min with the emphasis on beta amalyase to reduce maltrinoes and therefore hoverall sweetness.

Reduced the sulphate. Last batch too harsh

Made yeast starter to improve fermentation initiation.

Rapid cooling using 17l of ice and copper coil

The hops was added to boiling water which was allowed to boil for 1min and 30 seconds then rapidly cooled and added to ferment at 21.1 just before the Addition of the yeast

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  • Last Updated: 2023-05-16 07:53 UTC