Anglaise - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Anglaise

163 calories 18.8 g 12 ml
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Giovanni Venditti
Calories: 163 calories (Per 12ml)
Carbs: 18.8 g (Per 12ml)
Created: Wednesday September 7th 2022
1.049
1.015
4.5%
23.3
6.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 50%
3 kg US - Pale 2-Row3 kg Pale 2-Row 37 1.8 30%
0.20 kg Thomas Fawcett - Crystal Malt I0.2 kg Crystal Malt I 34 45 2%
0.50 kg Weyermann - Melanoidin0.5 kg Melanoidin 34.5 27 5%
0.80 kg German - Vienna0.8 kg Vienna 37 4 8%
0.50 kg Weyermann - Munich Type II (Dark)0.5 kg Munich Type II (Dark) 37 10 5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g nugget30 g nugget Hops Pellet 12.5 Boil 60 min 20.06 36.4%
22.50 g fuggles22.5 g fuggles Hops Pellet 3.5 Boil 15 min 2.09 27.3%
30 g fuggles30 g fuggles Hops Pellet 3.5 Boil 5 min 1.12 36.4%
82.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.11 L. Suggest reducing initial water volume to 45.4 L and adding 10.71 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 15
Mash volume with grains 21.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 52 L) 50.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 65.9  
Equipment Profile Used: System Default
"Anglaise" No Profile Selected beer recipe by Giovanni Venditti. All Grain, ABV 4.46%, IBU 23.27, SRM 6.81, Fermentables: (Maris Otter Pale, Pale 2-Row, Crystal Malt I, Melanoidin, Vienna, Munich Type II (Dark)) Hops: (nugget, fuggles) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
Last Updated and Sharing
 
234
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-12 14:26 UTC