Un tour au Pub - Beer Recipe - Brewer's Friend

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Un tour au Pub

131 calories 9.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 29.6 liters
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: yves
Calories: 131 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created: Sunday May 19th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 82.7%
500 g Weyermann - Munich Type I500 g Munich Type I 38 6 10.3%
250 g Dingemans - Biscuit250 g Biscuit 34.5 22 5.2%
85 g Bairds - Roasted Barley85 g Roasted Barley 33 600 1.8%
4,835 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5.5 First Wort at 99 °C 30 min 29.07 50%
30 g Barth-Haas - East Kent Golding30 g East Kent Golding Hops Pellet 5.5 Boil at 99 °C 10 min 6.21 25%
30 g Fuggles30 g Fuggles Hops Pellet 4.1 Aroma at 99 °C 0 min 25%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 tsp gypsum (calcium sulfate) Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 18.1 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 76 °C 67 °C 60 min
4 L Batch Sparge 95 °C 74 °C --
15 L Batch Sparge 95 °C 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.5
Mash volume with grains 17.7
Grain absorption losses -4.8
Remaining sparge water volume 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 29.6
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 26.2 L) 26
Estimated amount in fermentor 26
Total: 35.3  
Equipment Profile Used: System Default
"Un tour au Pub" Strong Bitter beer recipe by yves. All Grain, ABV 5.23%, IBU 35.29, SRM 13.17, Fermentables: (Maris Otter Pale, Munich Type I, Biscuit, Roasted Barley) Hops: (East Kent Goldings, East Kent Golding, Fuggles) Other: (Calcium Chloride (dihydrate), gypsum (calcium sulfate), Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2024-11-03 17:24 UTC