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

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Un tour au Pub

125 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 30 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 29.6 liters
Pre Boil Gravity: 8.9 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: yves
Calories: 125 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Sunday May 19th 2024
10.1 °P
3.5 °P
3.5%
35.6
12.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Bairds - Maris Otter Pale Ale2.8 kg Maris Otter Pale Ale 37.5 2.5 63.6%
1.60 kg Briess - Special Roast1.6 kg Special Roast 33 40 36.4%
4.40 kg / $ 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 Boil at 99 °C 30 min 27.05 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.4 Boil at 99 °C 15 min 8.57 25%
30 g Fuggles30 g Fuggles Hops Pellet 4.1 Aroma 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.
4 tsp gypsum (calcium sulfate) Fining Boil 30 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 197 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 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume 21.7
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: 34.9  
Equipment Profile Used: System Default
"Un tour au Pub" Ordinary Bitter beer recipe by yves. All Grain, ABV 3.51%, IBU 35.62, SRM 12.74, Fermentables: (Maris Otter Pale Ale, Special Roast) Hops: (East Kent Goldings, Fuggles) Other: (Calcium Chloride (dihydrate), gypsum (calcium sulfate), Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2024-06-29 16:05 UTC