Un tour au Pub
125 calories
15.4 g
330 ml
Original Gravity:
10.1 °P
Hops
Amount
Variety
Cost
Type
AA
Use
Time
IBU
Bill %
60 g
East Kent Goldings 60 g East Kent Goldings Hops
Pellet
5.5
Boil at 99 °C
30 min
27.05
50%
30 g
East Kent Goldings 30 g East Kent Goldings Hops
Pellet
5.4
Boil at 99 °C
15 min
8.57
25%
30 g
Fuggles 30 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.
Priming
Method: dextrose
Amount: 18.1 g
Temp: 20 °C
CO2 Level: 1.02 Volumes
Target Water Profile
London (Porter, dark ales)
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)
Last Updated and Sharing
Public: Yup, Shared
Last Updated: 2024-06-29 16:05 UTC