London Pride

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Nick
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Sunday January 8th 2017

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

30.0

SRM (morey):

11.5

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	90%
0.50 kg	United Kingdom - Crystal 70L0.5 kg Crystal 70L	34	70	10%
5 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Challenger15 g Challenger Hops	Leaf/Whole	8.5	Boil	60 min	14.87	27.3%
20 g	Fuggles20 g Fuggles Hops	Leaf/Whole	4.5	Boil	15 min	5.21	36.4%
20 g	Northdown20 g Northdown Hops	Leaf/Whole	8.6	Boil	15 min	9.95	36.4%
55 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Challenger (Leaf/Whole) 15 g Challenger (Leaf/Whole) Hops	14.87	27.3%
20 g	Fuggles (Leaf/Whole) 20 g Fuggles (Leaf/Whole) Hops	5.21	36.4%
20 g	Northdown (Leaf/Whole) 20 g Northdown (Leaf/Whole) Hops	9.95	36.4%
55 g / $ 0.00

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

esb

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
14 ml CRS 4g Gypsum in the Mash 6g Gypsum in the Boiler .7g Epsom Salts in the boiler 6g Calcium Chloride in the boiler
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Decoction	--	68 °C	60 min
Starting Mash Thickness: 2.5 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 2.5 L/kg	12.5
Mash volume with grains	15.8
Grain absorption losses	-5
Remaining sparge water volume (equipment estimates 21.4 L)	23.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 28 L)	30
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	22
Going into fermentor	22
Total:	35.9
Equipment Profile Used:	System Default

Notes

made 13th Jan 17 used 2 packets of yeast

14.8 brix on the 13th Jan

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Last Updated: 2017-01-13 13:49 UTC

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London Pride