#3 Ranheimsøl - Bitter (London Pride) 50L - Beer Recipe - Brewer's Friend

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#3 Ranheimsøl - Bitter (London Pride) 50L

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Anders Solhaug/Ranheimsøl
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday November 25th 2014
1.054
1.013
5.4%
33.3
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.79 kg United Kingdom - Maris Otter Pale10.79 kg Maris Otter Pale 38 3.75 91.1%
1.05 kg United Kingdom - Crystal 70L1.05 kg Crystal 70L 34 70 8.9%
11.84 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Galena32 g Galena Hops Pellet 13.8 Boil 60 min 22.16 38%
26.05 g Challenger26.05 g Challenger Hops Pellet 8.5 Boil 15 min 5.51 31%
26.05 g Northdown26.05 g Northdown Hops Pellet 8.6 Boil 15 min 5.58 31%
84.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc 2.4g tablet Fining Boil 10 min.
1.50 tsp Whitelabs gjærnæring WLN1000 Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 500 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5,5 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.12 L. Suggest reducing initial water volume to 45.4 L and adding 10.72 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.03 L. Suggest reducing strike water volume to 37.59 L and adding 5.63 L sparge/top-off. 43.2
Strike water volume at mash thickness of 3.7 L/kg 43.2
Mash volume with grains 51
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 25.6 L) 22.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 53
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 65.7  
Equipment Profile Used: System Default
 
Notes

Recipes

Fuller’s London Pride clone from Brew Your Own
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 33 SRM = 14
ABV = 4.7%

This recipe is for the bottled version of London Pride. In the UK, London Pride is brewed to 4.1% ABV for cask and keg. In North America, the keg version available is the same strength as the bottled 4.7% ABV.

Ingredients
9.0 lbs. (4.1 kg) Muntons pale ale malt
14 oz. (0.40 kg) crystal malt (75 °L)
5.83 AAU Target hops (60 min)

(0.53 oz./15 g of 11% alpha acids)<br />

2.63 AAU Challenger hops (15 min)

(0.35 oz./9.9 g of 7.5% alpha acids)<br />

2.98 AAU Northdown hops (15 min)

(0.35 oz./9.9 g of 8.5% alpha acids)<br />

Wyeast 1968 (London ESB) or White Labs WLP002 

(English Ale) yeast<br />


Step by Step
Mash at 149 °F (65 °C) for 60 minutes. Boil for 60 minutes adding Target for the full boil. With 15 minutes left in the boil, add Challenger and Northdown hops. Cool wort, transfer to fermenter and pitch yeast. Ferment at 68 °F (20 °C).

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  • Last Updated: 2015-12-30 12:27 UTC