1909 Whitbread Pale Ale - Beer Recipe - Brewer's Friend

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1909 Whitbread Pale Ale

195 calories 19.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.86 gallons
Post Boil Size: 2.74 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 195 calories (Per 16oz)
Carbs: 19.6 g (Per 16oz)
Created: Sunday January 9th 2022
1.059
1.014
5.9%
72.7
8.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb United Kingdom - Maris Otter Pale4.25 lb Maris Otter Pale 38 3.75 77.3%
1 lb Invert Sugar Syrup1 lb Invert Sugar Syrup 36 1 18.2%
0.25 lb United Kingdom - Crystal 60L0.25 lb Crystal 60L 34 60 4.5%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil at 206 °F 90 min 17.91 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 206 °F 60 min 31.72 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 206 °F 30 min 23.03 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Dry Hop at 68 °F 5 days 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 158 °F 152 °F 60 min
Starting Mash Thickness: 3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 3.38 13.5  
Mash volume with grains 3.74 14.9  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume (equipment estimates 1.45 g | 5.8 qt) 0.21 0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.09 g | 16.4 qt) 2.86 11.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.74 11  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.74 g | 11 qt) 2.5 10  
Total: 3.59 14.4
Equipment Profile Used: System Default
"1909 Whitbread Pale Ale" Strong Bitter beer recipe by Aaron D.. All Grain, ABV 5.87%, IBU 72.66, SRM 8.56, Fermentables: (Maris Otter Pale, Invert Sugar Syrup, Crystal 60L) Hops: (East Kent Goldings) Other: (Epsom Salt, Gypsum, Whirlfloc, Beer Nutrient)
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  • Last Updated: 2022-01-09 16:49 UTC