London ALE 1.0 - Beer Recipe - Brewer's Friend

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London ALE 1.0

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Linnuxx
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday December 13th 2015
1.050
1.011
5.1%
25.6
14.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 83.3%
500 g United Kingdom - Crystal 140L500 g Crystal 140L 33 140 9.3%
0.40 kg Belgian - Wheat0.4 kg Wheat 38 1.8 7.4%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 10 Boil 60 min 20.15 33.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 10 min 5.48 50%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Plug 2.6 Aroma 0 min 16.7%
60 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 334 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 67 °C 70 min
Out Infusion -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 23.1 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Going into fermentor 27
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

Ph mash 5.9/5.8
Ph acqua di sparge: 5.8
In fermentetore 25 L, rimasti 2 L in pentola:
OG in fermentatore 1.050

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  • Last Updated: 2016-01-25 14:29 UTC