Manchester Gold

Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.240 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 145 calories (Per 14oz)
Carbs: 15 g (Per 14oz)

Created: Saturday August 14th 2021

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.3%

IBU (tinseth):

36.4

SRM (morey):

9.2

Mash pH

5.4

Cost $

11.90

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 lb	Simpsons - Maris Otter pale4 lb Maris Otter pale	$ 2.00 / lb $ 8.00	38	2.4	89.9%
3.50 oz	American - Carapils (Dextrine Malt)3.5 oz Carapils (Dextrine Malt)		33	1.8	4.9%
2.50 oz	Thomas Fawcett - Dark crystal2.5 oz Dark crystal	$ 2.50 / lb $ 0.39	33	80	3.5%
0.50 oz	Crisp Malting - Roasted Barley0.5 oz Roasted Barley	$ 2.14 / lb $ 0.07	31.28	520	0.7%
0.69 oz	Weyermann - Acidulated0.69 oz Acidulated	$ 2.50 / lb $ 0.11	27	3.4	1%
71.19 oz / $ 8.57

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
11 g	BSG - German Northern Brewer11 g German Northern Brewer Hops	$ 2.79 / oz $ 1.08	Pellet	8	First Wort	0 min	27.75	28%
0.50 oz	Artisan - Fuggle (US)0.5 oz Fuggle (US) Hops	$ 2.00 / oz $ 1.00	Pellet	4.3	Boil	15 min	8.67	36%
0.50 oz	Artisan - Kent Goldings0.5 oz Kent Goldings Hops	$ 2.50 / oz $ 1.25	Pellet	5.1	Boil	0 min		36%
1.39 oz / $ 3.33

Show Summary View

Amount	Variety	Cost	IBU	Bill %
11 g	BSG - German Northern Brewer (Pellet)	$ 2.79 / oz $ 1.08	27.75	28%
0.50 oz	Artisan - Fuggle (US) (Pellet)	$ 2.00 / oz $ 1.00	8.67	36%
0.50 oz	Artisan - Kent Goldings (Pellet)	$ 2.50 / oz $ 1.25		36%
1.39 oz / $ 3.33

Other Ingredients

Amount	Name	Type	Use	Time
0.63 oz	Whirlfloc	Water Agt	Boil	15 min.
2.06 g	Gypsum	Water Agt	Mash	0 min.
1.38 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	2 Each	Cost:
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 40 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.89 psi Temp: 68 °F CO₂ Level: 1.5 Volumes

Target Water Profile

Josh’s brewery

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	0	0	42	60	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.1 gal		Steeping	156 °F	150 °F	75 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 2.86 g \| 11.4 qt)	4.56	18.2
Mash volume with grains (equipment estimates 3.21 g \| 12.9 qt)	4.91	19.6
Grain absorption losses	-0.56	-2.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 2.05 g \| 8.2 qt)	3.75	15
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.05	-0.2
Post boil Volume	0.5	2
Top off amount	2.25	9
Volume into fermentor	2.75	11
Total:	4.56	18.2
Equipment Profile Used:	System Default

Notes

I ferment in a keg so this is what I do.
Pitch yeast at 74 while continuing to cool to 65. Use a lid with an airlock for first day of active fermentation. Allow temp to rise to 68. On day 2 put on a corny lid and spunding valve. Set pressure at 5 psi. At this point temperature can rise to 70. With gravity 10 points left set at 15 psi. Once you hit FG take off spunding valve. Any extra co2 with help you get a little better carbonation if you want it. If you don’t then leave it set at 15 psi. After 3 days of no gravity change transfer to serving keg and chill

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Last Updated: 2022-04-04 22:14 UTC

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Manchester Gold