Priory London Ale - Beer Recipe - Brewer's Friend

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Priory London Ale

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday October 9th 2015
1.045
1.012
4.3%
32.6
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 8.51 90.9%
0.40 kg United Kingdom - Crystal 60L0.4 kg Crystal 60L 34 158.62 9.1%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Leaf/Whole 8.5 Boil 70 min 29.86 60%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 4.5 Boil 10 min 1.85 20%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Whirlpool at 85 °C 15 min 0.87 20%
50 g / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
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 (equipment estimates 21.1 L) 20.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Light and malty. Slightly fruity finish.

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  • Last Updated: 2017-03-05 09:28 UTC