Toddington House Ale - Beer Recipe - Brewer's Friend

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Toddington House Ale

148 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lee Hancox
Calories: 148 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Wednesday February 7th 2018
1.048
1.014
4.4%
44.7
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 81.6%
0.20 kg New Zealand - Roasted Wheat0.2 kg Roasted Wheat 33.6 279.19 4.1%
0.20 kg New Zealand - Toffee Malt0.2 kg Toffee Malt 38.8 5.33 4.1%
0.50 kg New Zealand - Biscuit Malt0.5 kg Biscuit Malt 35 30.46 10.2%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Loral20 g Loral Hops Pellet 11.75 Boil 60 min 31.62 22.2%
30 g Fuggles30 g Fuggles Hops Pellet 4.2 Boil 30 min 13.03 33.3%
40 g Loral40 g Loral Hops Pellet 11.75 Dry Hop 3 days 44.4%
90 g / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
1tsp gypsum
.4 epsom
.5 cal chl
2.1 chalk
.4 baking soda

7ml Lactic
.4 lactic in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 67 °C --
Infusion -- 76 °C 20 min
15 L Sparge -- 80 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.7
Mash volume with grains 17.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 19.1 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 37.8  
Equipment Profile Used: System Default
 
Notes

Start at 17c and let rise to 20c hold. At 1.020 drop back to 17c by 1 degree a day.

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  • Last Updated: 2018-02-10 00:53 UTC