Old School English Ale (1890's) - Beer Recipe - Brewer's Friend

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Old School English Ale (1890's)

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 90 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Efficiency: 75% (ending kettle)
Source: Dave Black
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday August 15th 2012
1.061
1.012
6.4%
24.5
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Pale 2-Row22 lb Pale 2-Row 38 2.5 95.7%
1 lb Invert Sugar (Amber): added at last 5 minutes of boil.1 lb Invert Sugar (Amber): added at last 5 minutes of boil. 46 1 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Whitbread Golding2 oz Whitbread Golding Hops Pellet 6 First Wort 0 min 12.57 44.4%
1.50 oz Whitbread Golding1.5 oz Whitbread Golding Hops Pellet 6 Boil 30 min 11.97 33.3%
1 oz Whitbread Golding1 oz Whitbread Golding Hops Pellet 6 Dry Hop 0 days 22.2%
4.50 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Monterey, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 13 23 34 50 144
50/50 Tap (charcoal filtered)/RO
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 Mash 152-154 Sparge -- 152 °F 120 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.38 gal (53.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.38 gal (5.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume 6.8 27.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 13.38 g | 53.5 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 11.12 g | 44.5 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 16.43 65.7
Equipment Profile Used: System Default
 
Notes

Yeast subs: WY1028, WY1098, WL007

Ferment low 60's for the first 3-4 days bring up to 68+ towards end of fermentation.

F.G. = 1.012-1.014

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  • Last Updated: 2013-01-01 02:51 UTC