London Ale (tett) - Beer Recipe - Brewer's Friend

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London Ale (tett)

180 calories 20.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 80 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Friday March 3rd 2017
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OG: 1.058 FG: 1.014 ABV: 5.8% IBU: 47

1.058
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.76 kg United Kingdom - Maris Otter Pale4.76 kg Maris Otter Pale 38 3.75 89.5%
0.23 kg American - Caramel / Crystal 60L0.225 kg Caramel / Crystal 60L 34 60 4.2%
0.23 kg American - Carapils (Dextrine Malt)0.225 kg Carapils (Dextrine Malt) 33 1.8 4.2%
0.11 kg Flaked Corn0.11 kg Flaked Corn 40 0.5 2.1%
5.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
110 g Tettnanger110 g Tettnanger Hops Pellet 2.6 Boil 60 min 41.46 66.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 4.7 Boil 5 min 3.8 16.9%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 4.7 Boil 1 min 0.82 16.9%
166 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 10 min.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18.33 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 12psi       CO2 Level: 2.3 Volumes
 
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
25 L Infusion -- 63 °C 20 min
25 L Infusion -- 70 °C 40 min
25 L Mash out Temperature -- 77 °C 10 min
6 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.7 L) 33.2
Mash volume with grains (equipment estimates 37.2 L) 36.7
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 27
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 19 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.7 L) 19
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Ferment at 64 until 25 points raise to 70 until finished.

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  • Last Updated: 2020-01-20 05:27 UTC