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Northants County

179 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wheel Ale Brewing
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday February 9th 2023
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OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 38

1.055
1.008
6.2%
39.9
12.1
5.4
20.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Bairds - Maris Otter Finest Ale Malt 5.5 kg Maris Otter Finest Ale Malt £ 1.05 / kg
£ 5.78 		37.7 2.5 80.3%
0.55 kg Bestmalz - BEST Caramel Munich II0.55 kg BEST Caramel Munich II £ 1.27 / kg
£ 0.70 		34.5 45.5 8%
0.80 kg BB - Dark Brown Muscovado Sugar0.8 kg Dark Brown Muscovado Sugar - (late boil kettle addition) £ 2.55 / kg
£ 2.04 		40 40 11.7%
6.85 kg / £ 8.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Challenger42 g Challenger Hops £ 0.05 / g
£ 2.10 		Pellet 8.24 Boil 60 min 32.95 48.3%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.06 / g
£ 0.90 		Pellet 6.87 Boil 10 min 3.56 17.2%
15 g Bramling Cross15 g Bramling Cross Hops £ 0.05 / g
£ 0.75 		Pellet 6.5 Boil 10 min 3.37 17.2%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.06 / g
£ 0.90 		Pellet 56.87 Boil 0 min 17.2%
87 g / £ 4.65
 
Other Ingredients
Amount Name Cost Type Use Time
0.79 each Campden Tablets Water Agt Mash 0 min.
33.95 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
0.79 Each
Cost:
£ 8.95 / each
£ 7.07
Attenuation (custom):
85%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 190 B cells required
£ 7.07 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Kettering Rd
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 8 38 133.5 207.2 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 69 °C 67 °C 90 min
11 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.1
Mash volume with grains 26.1
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 18.5 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 35
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 28 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 28
Total: 42  
Equipment Profile Used: System Default
 
Notes

Start fermentation at 18C (3 days) then ramp up to 21C, 2 weeks total. Bottle carb 1.5 volumes CO2.

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  • Last Updated: 2024-12-23 16:17 UTC