1933 Whitbread DB - Beer Recipe - Brewer's Friend

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1933 Whitbread DB

204 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday June 12th 2021
1.061
1.020
5.4%
47.2
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb United Kingdom - Optic5.25 lb Optic 38 2.1 46.1%
3.50 lb American - Pale 6-Row3.5 lb Pale 6-Row 35 1.8 30.7%
0.15 lb American - Chocolate0.15 lb Chocolate 29 350 1.3%
2.25 lb GB - Invert Sugar No 32.25 lb Invert Sugar No 3 36 45.6 19.7%
0.25 lb Viking - Cookie Malt0.25 lb Cookie Malt 37 25.4 2.2%
11.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.7 Boil 110 min 18.82 33.3%
2 oz Goldings2 oz Goldings Hops Pellet 5 Boil 30 min 28.33 66.7%
3 oz / $ 0.00
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.34 13.4  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.32 21.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.2 20.8  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Brewed 23 Oct '21, bottled 12 Nov '21
OG 1.052, FG .005
Recipe is from beer Historian Ronald Pattinson of "Shut Up About Barclay Perkins" blog.

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  • Last Updated: 2021-11-24 21:35 UTC