English Stock Ale - Beer Recipe - Brewer's Friend

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English Stock Ale

250 calories 19.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 130 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 250 calories (Per 330ml)
Carbs: 19.3 g (Per 330ml)
Created: Thursday May 14th 2015
1.082
1.011
9.3%
45.9
40.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.60 kg United Kingdom - Maris Otter Pale7.6 kg Maris Otter Pale 38 8.51 84.1%
630 g Belgian Candi Sugar - Clear/Blond630 g Belgian Candi Sugar - Clear/Blond 38 7%
270 g United Kingdom - Crystal 140L270 g Crystal 140L 33 372.1 3%
270 g United Kingdom - Crystal 60L270 g Crystal 60L 34 158.62 3%
270 g United Kingdom - Pale Chocolate270 g Pale Chocolate 33 550.9 3%
9,040 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Leaf/Whole 4.41 Boil 130 min 45.94 100%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g CALSUL Water Agt Mash 1 hr.
10 g CALCHLF Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 495 B cells required
Safale US05 + Brett C
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 495 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 69 °C 60 min
35 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 21
Mash volume with grains 26.6
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 25.7 L) 31.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 37.9 L) 44
Boil off losses -12.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 52.9  
Equipment Profile Used: System Default
 
Notes

Page 318 of ASB's
Ferment @ 18°C with two ale yeasts
Add Brett C to secondary along with wine soaked medium toast French oak cubes and age
Blend with a Porter or Mild

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  • Last Updated: 2015-05-14 11:06 UTC