KITCHELL'S EXTRAORDINARY GENTLEMAN ALE - Beer Recipe - Brewer's Friend

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KITCHELL'S EXTRAORDINARY GENTLEMAN ALE

207 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: NATIVE WARRIOR BREWS
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Saturday June 10th 2017
1.062
1.019
5.6%
35.9
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 73.3%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 13.3%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Target0.35 oz Target Hops Pellet 11.5 First Wort 0 min 17.07 29.4%
0.40 oz Challenger0.4 oz Challenger Hops Pellet 8.5 First Wort 0 min 14.42 33.6%
0.11 oz Northdown0.11 oz Northdown Hops Pellet 8.6 Boil 15 min 1.69 9.2%
0.33 oz Goldings0.33 oz Goldings Hops Pellet 4.5 Boil 15 min 2.66 27.7%
1.19 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 tsp Irish Moss Fining Boil 15 min.
0.28 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ponca City Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear.

Note: use flaked maize, not corn. Maize was in in my list on this calculator.

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  • Last Updated: 2017-06-10 17:41 UTC