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Un tour au Pub

111 calories 13 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: 29.35 liters
Pre Boil Gravity: 8.0 °P (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: yves
Calories: 111 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday May 19th 2024
9.0 °P
2.9 °P
3.2%
24.3
8.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 88.2%
210 g Dingemans - Biscuit210 g Biscuit 34.5 22 5.3%
130 g Dingemans - Aromatic Malt130 g Aromatic Malt 36.3 19 3.3%
130 g Dingemans - Special B130 g Special B 33.1 125 3.3%
3,970 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 6.2 First Wort at 99 °C 30 min 17.41 42.9%
40 g Northern Brewer40 g Northern Brewer Hops Pellet 7.8 Boil at 99 °C 5 min 6.86 57.1%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp gypsum (calcium sulfate) Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 20 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 68 °C 60 min
3 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 11.9
Mash volume with grains 14.5
Grain absorption losses -4
Remaining sparge water volume 22.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29.4
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 26.2 L) 26
Estimated amount in fermentor 26
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

1 semaine en primaire
2 semaines en keg

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  • Public: Yup, Shared
  • Last Updated: 2025-01-11 23:08 UTC