James Hole XX Ale 1896 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

James Hole XX Ale 1896

231 calories 22.5 g 500 ml
brewer logo
Beer Stats
Method: All Grain
Style: Burton Ale
Boil Time: 150 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 41.24 liters
Post Boil Size: 31.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Edd Mather
Calories: 231 calories (Per 500ml)
Carbs: 22.5 g (Per 500ml)
Created: Tuesday June 14th 2022
1.050
1.011
5.0%
24.5
12.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.03 kg Crisp Malting - Chevallier Heritage Malt2.025 kg Chevallier Heritage Malt 36.3 6.51 31.5%
1.96 kg Crisp Malting - Vienna Malt1.96 kg Vienna Malt 36.8 7.31 30.5%
1.96 kg United Kingdom - Pale 2-Row1.96 kg Pale 2-Row 38 5.17 30.5%
0.49 kg GB - Invert Sugar #20.485 kg Invert Sugar #2 - (late boil kettle addition) 36 65.22 7.5%
6.43 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Goldings24 g Goldings Hops Leaf/Whole 6 Boil 150 min 13.55 50.8%
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 6.5 Boil 60 min 7.8 29.6%
6.50 g Fuggles6.5 g Fuggles Hops Leaf/Whole 5.5 Boil 25 min 2.13 13.8%
2.75 g Goldings2.75 g Goldings Hops Leaf/Whole 6 Boil 25 min 0.98 5.8%
47.25 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21.20 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
10.47 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
Crossmyloof - Midland
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
13 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.21 L Infusion 60 °C 60 °C 90 min
13.21 L Infusion 60 °C 66 °C 30 min
20.25 L Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.3
Mash volume with grains 23.5
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 32.5 L) 29.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.5 L) 41.2
Boil off losses -14.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 30 L) 31.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.5 L) 30
Total: 48.6  
Equipment Profile Used: System Default
"James Hole XX Ale 1896" Burton Ale beer recipe by Edd Mather. All Grain, ABV 5%, IBU 24.47, SRM 12.47, Fermentables: (Chevallier Heritage Malt, Vienna Malt, Pale 2-Row, Invert Sugar #2) Hops: (Goldings, East Kent Goldings, Fuggles) Other: (CRS/AMS (6.3% HCl, 8.6% H2SO4))
Last Updated and Sharing
 
346
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-15 07:48 UTC