DPBC - Amber Ale (1814) Edward Winch & Sons - Beer Recipe - Brewer's Friend

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DPBC - Amber Ale (1814) Edward Winch & Sons

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JW
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday February 11th 2016
1.045
1.011
4.4%
42.7
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 kg United Kingdom - Maris Otter Pale8.25 kg Maris Otter Pale 38 3.75 70.2%
3.50 kg Belgian - Aromatic3.5 kg Aromatic 33 38 29.8%
11.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
189 g Willamette189 g Willamette Hops Pellet 4.5 Boil 90 min 42.72 100%
189 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.65 L. Suggest reducing initial water volume to 45.4 L and adding 21.25 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 29.4
Mash volume with grains 37.1
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 49.9 L) 53.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.6 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 60
Going into fermentor 60
Total: 82.7  
Equipment Profile Used: System Default
"DPBC - Amber Ale (1814) Edward Winch & Sons" British Brown Ale beer recipe by JW. All Grain, ABV 4.41%, IBU 42.72, SRM 12.74, Fermentables: (Maris Otter Pale, Aromatic) Hops: (Willamette)
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  • Last Updated: 2016-11-24 02:44 UTC