King Lear (Cockney for Beer) KCBM 41 - Beer Recipe - Brewer's Friend

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King Lear (Cockney for Beer) KCBM 41

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday December 2nd 2022
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OG: 1.059 FG: 1.011 ABV: 6.2% IBU: 53

1.062
1.015
6.2%
50.6
9.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 86.5%
8 oz United Kingdom - Wheat8 oz Wheat 37 2 4.3%
7 oz Belgian - Biscuit7 oz Biscuit 35 23 3.8%
7 oz American - Caramel / Crystal 40L7 oz Caramel / Crystal 40L 34 40 3.8%
3 oz United Kingdom - Extra Dark Crystal 120L3 oz Extra Dark Crystal 120L 33 120 1.6%
185 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Challenger43 g Challenger Hops Pellet 8.5 Boil 60 min 42.33 35.8%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5.6 Boil 10 min 8.23 29.2%
42 g East Kent Goldings42 g East Kent Goldings Hops Pellet 5.6 Boil 0 min 35%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Gypsum 7g
Epsom 1g
Canning 1g
CalcChlor 2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Strike 159 °F 152 °F 60 min
1 gal Sparge 175 °F 170 °F 5 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 7.23 28.9  
Mash volume with grains 8.15 32.6  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 1.63 g | 6.5 qt) 0.97 3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

Mostly went well. Forgot to turn element off before mash in and circulation so I had a mash that had to work down from 159 degrees to 152. I lost a little volume but came down to temp within 15 minutes. I still came close to my predicted OG with 1.062 actual. Fermenter bubbling in 4-5 hours.

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  • Last Updated: 2023-12-14 19:28 UTC