James Hole XX Ale 1896
231 calories
22.5 g
500 ml
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
|
Target Water Profile
Balanced Profile
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
- Public: Yup, Shared
- Last Updated: 2022-06-15 07:48 UTC