1909 Whitbread 2PA - Beer Recipe - Brewer's Friend

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1909 Whitbread 2PA

238 calories 25.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.88 liters
Post Boil Size: 25.19 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ron Pattinson
Calories: 238 calories (Per 500ml)
Carbs: 25.9 g (Per 500ml)
Created: Saturday December 18th 2021
1.051
1.014
4.9%
66.8
8.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Crisp Malting - Chevallier Heritage Malt4 kg Chevallier Heritage Malt 36.3 6.51 80%
1 kg Invert Sugar Syrup1 kg Invert Sugar Syrup - (late boil kettle addition) 36 1.17 20%
5 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 90 min 25.17 29.6%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 23.53 29.6%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 18.09 29.6%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 11.1%
135 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3.60 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Murphy - Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
170 15 16 200 400 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 63 °C 63 °C 30 min
Temperature 66 °C 66 °C 60 min
Temperature 69 °C 69 °C 30 min
12 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 24.4 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 30.9
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 23 L) 25.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 23
Total: 35.8  
Equipment Profile Used: System Default
"1909 Whitbread 2PA" Strong Bitter beer recipe by Ron Pattinson. All Grain, ABV 4.86%, IBU 66.79, SRM 8.52, Fermentables: (Chevallier Heritage Malt, Invert Sugar Syrup) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2021-12-20 09:36 UTC