Yorkshire Stingo Clone - Beer Recipe - Brewer's Friend

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Yorkshire Stingo Clone

262 calories 26.4 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 19.09 gallons
Post Boil Size: 17.59 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)
Created: Saturday October 23rd 2021
1.079
1.019
7.9%
37.7
18.7
n/a
105.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb Muntons - Maris Otter Extra Pale36 lb Maris Otter Extra Pale $ 2.15 / lb
$ 77.40 		38 2 82.8%
18 oz Briess - Caramel Malt - 120L18 oz Caramel Malt - 120L $ 2.15 / lb
$ 2.42 		34.5 120 2.6%
18 oz Dingemans - Special B18 oz Special B $ 2.50 / lb
$ 2.81 		33.1 125 2.6%
12 oz Weyermann - Chocolate Wheat12 oz Chocolate Wheat $ 2.20 / lb
$ 1.65 		34.8 415 1.7%
4.50 lb Dark Invert Cane Sugar - Dark Invert Cane Sugar - Cane Sugar4.5 lb Dark Invert Cane Sugar - Cane Sugar 46 0 10.3%
696 oz / $ 84.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz East Kent Goldings6 oz East Kent Goldings Hops $ 2.50 / oz
$ 15.00 		Pellet 5 Boil 90 min 30.02 66.7%
3 oz Fuggles3 oz Fuggles Hops $ 2.10 / oz
$ 6.30 		Pellet 4.5 Boil 20 min 7.65 33.3%
9 oz / $ 21.30
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
3 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 418 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
14.6 gal Strike 163 °F 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.09 gal (76.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.09 gal (28.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.75 gal (70.98 qt). Suggest reducing strike water volume to 8.88 gal (35.52 qt) and adding 5.75 gal (22.98 qt) sparge/top-off. 14.63 58.5  
Strike water volume at mash thickness of 1.5 qt/lb 14.63 58.5  
Mash volume with grains 17.75 71  
Grain absorption losses -4.88 -19.5  
Remaining sparge water volume 9.26 37  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume 19.09 76.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 16.5 g | 66 qt) 17.59 70.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.59 g | 70.4 qt) 16.5 66  
Total: 23.88 95.5
Equipment Profile Used: System Default
 
Notes

Mash all grains except chocolate wheat malt at 149° F (65° C) for 90 minutes. Powder chocolate wheat malt in a clean coffee grinder and sprinkle the powder over the top of the mash, then fly sparge as normal.

Chill wort to 70° F (21° C), pitch yeast, and monitor for activity. As soon as fermentation begins, chill to 64° F (18° C) and make sure you’ve attached a blowoff hose.

White Labs WLP007 Dry English ale yeast (optional, to increase
attenuation) (add at high krausen.

After fermentation is complete, rack to secondary and age four months to a year.

Original was Fawcett Maris and Fawcett Dark Crsytal.

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  • Last Updated: 2021-11-27 18:22 UTC