1851 William Younger S Stock Ale - Beer Recipe - Brewer's Friend

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1851 William Younger S Stock Ale

314 calories 36 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 150 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 85% (brew house)
Source: JH and RP
Calories: 314 calories (Per 330ml)
Carbs: 36 g (Per 330ml)
Created: Tuesday March 7th 2017
1.100
1.031
9.0%
75.1
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 kg United Kingdom - Maris Otter Pale16 kg Maris Otter Pale 38 3.75 97%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 3%
16.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g First Gold200 g First Gold Hops Leaf/Whole 6.7 Boil 90 min 55.93 66.7%
100 g Fuggles100 g Fuggles Hops Leaf/Whole 6.4 Boil 30 min 19.19 33.3%
300 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1070 B cells required
Courage 1970 Brett C.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1070 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Sparge -- 84 °C 90 min
35 L Temperature -- 72 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.75 L. Suggest reducing initial water volume to 45.4 L and adding 15.35 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.56 L. Suggest reducing strike water volume to 34.84 L and adding 5.16 L sparge/top-off. 40
Strike water volume at mash thickness of 2.5 L/kg 40
Mash volume with grains 50.6
Grain absorption losses -16
Remaining sparge water volume (equipment estimates 37.3 L) 32.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 60.8 L) 56
Boil off losses -14.3
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 45
Going into fermentor 45
Total: 72.6  
Equipment Profile Used: System Default
 
Notes

Age in C-kegs with tiny amount of Courage Brett.

Mash start 2.30pm
Mash end 4pm

Boil start 17.30
Hop 1 addded 18.30
Hop 2 added 19.30

Keg 1: 62% attenuation finishing 1.035 at 8.5% served young
Keg 2: 75% attenuation pre blending FG of 1.023 blended with 100% brett lambicus flanders red FG 1.025 at 6%. Age for another month retest gravity and abv.

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  • Last Updated: 2017-10-01 19:02 UTC