l'Anglo-anglaise - Beer Recipe - Brewer's Friend

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l'Anglo-anglaise

126 calories 13.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Vincent M
Calories: 126 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Tuesday January 5th 2016
1.041
1.011
4.0%
34.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg United Kingdom - Maris Otter Pale2.8 kg Maris Otter Pale 38 3.75 100%
2.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - East Kent Golding 25 g East Kent Golding Hops Leaf/Whole 5 Boil 60 min 20.76 27.8%
35 g Yakima Valley Hops - East Kent Golding 35 g East Kent Golding Hops Leaf/Whole 5 Boil 10 min 10.54 38.9%
30 g Yakima Valley Hops - East Kent Golding 30 g East Kent Golding Hops Leaf/Whole 5 Boil 3 min 3.1 33.3%
90 g / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature -- 67 °C 60 min
15 L Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.4
Mash volume with grains 10.2
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 16.5 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.2 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 15
Going into fermentor 15
Total: 18.7  
Equipment Profile Used: System Default
"l'Anglo-anglaise" Special/Best/Premium Bitter beer recipe by Vincent M. All Grain, ABV 3.97%, IBU 34.4, SRM 5.01, Fermentables: (Maris Otter Pale) Hops: (East Kent Golding )
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  • Public: Yup, Shared
  • Last Updated: 2016-01-05 16:13 UTC