English Premium Pub Ale - Beer Recipe - Brewer's Friend

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English Premium Pub Ale

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Source: jmorenus
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday June 10th 2023
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R005/2020 ENGLISH PALE ALE NOTTINGHAM

by SE AULD HWAEL

OG: 1.043 FG: 1.008 ABV: 4.5% IBU: 27

1.044
1.010
4.5%
30.5
14.7
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb United Kingdom - Maris Otter Pale21 lb Maris Otter Pale 38 3.75 85.7%
1.50 lb United Kingdom - Oat Malt1.5 lb Oat Malt 28 2 6.1%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
51 g Challenger51 g Challenger Hops Pellet 8.6 Boil 60 min 20.79 31%
49.60 g East Kent Goldings49.6 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.83 30.2%
28.30 g East Kent Goldings28.3 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.06 17.2%
35.40 g East Kent Goldings35.4 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.68 21.5%
164.30 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 qt Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.22 gal (68.87 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.22 gal (20.87 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.66 30.6  
Mash volume with grains 9.62 38.5  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 12.87 g | 51.5 qt) 12.66 50.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.22 g | 68.9 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume 15.5 62  
Going into fermentor 15.5 62  
Total: 20.31 81.3
Equipment Profile Used: System Default
"English Premium Pub Ale" Special/Best/Premium Bitter beer recipe by jmorenus. All Grain, ABV 4.53%, IBU 30.52, SRM 14.68, Fermentables: (Maris Otter Pale, Oat Malt, Brown, Caramel / Crystal 80L, Caramel / Crystal 60L, Blackprinz) Hops: (Challenger, East Kent Goldings)
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  • Last Updated: 2023-11-12 02:03 UTC