1965 Whitbread Best Ale - Beer Recipe - Brewer's Friend

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1965 Whitbread Best Ale

138 calories 14.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.27 liters
Post Boil Size: 24.48 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ron Pattinson
Calories: 138 calories (Per 500ml)
Carbs: 14.9 g (Per 500ml)
Created: Wednesday January 19th 2022
1.030
1.008
2.9%
20.1
17.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg Briess - Ashburne® Mild Malt2.5 kg Ashburne® Mild Malt 36.34 12.65 83.6%
150 g United Kingdom - Crystal 50L150 g Crystal 50L 34 131.93 5%
340 g GB - Invert Sugar No 3340 g Invert Sugar No 3 - (late boil kettle addition) 36 120.19 11.4%
2,990 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Fuggles14 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 8.08 33.3%
14 g Fuggles14 g Fuggles Hops Leaf/Whole 4.5 Boil 40 min 7.09 33.3%
14 g Fuggles14 g Fuggles Hops Leaf/Whole 4.5 Boil 20 min 4.89 33.3%
42 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.16 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
4 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 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) 61 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Murphy - Mild
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 16 200 150 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 65.5 °C 65.5 °C 60 min
Temperature 65.5 °C 75.5 °C 10 min
14 L Sparge 75.5 °C 75.5 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8
Mash volume with grains 9.7
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 24.3 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 28.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 23
Total: 31.8  
Equipment Profile Used: System Default
"1965 Whitbread Best Ale" Dark Mild beer recipe by Ron Pattinson. All Grain, ABV 2.87%, IBU 20.07, SRM 17.21, Fermentables: (Ashburne® Mild Malt, Crystal 50L, Invert Sugar No 3) Hops: (Fuggles) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2022-01-19 22:29 UTC