Burton Ale MK2
214 calories
19.8 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
40 g |
Phoenix40 g Phoenix Hops |
|
Leaf/Whole |
10 |
Boil
|
75 min |
46.08 |
80% |
10 g |
Phoenix10 g Phoenix Hops |
|
Leaf/Whole |
10 |
Aroma
|
5 min |
2.2 |
20% |
50 g
/ 0.00 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
50 g |
Phoenix (Leaf/Whole) 50 g Phoenix (Leaf/Whole) Hops |
|
48.28 |
100% |
50 g
/ 0.00 €
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 tsp |
Yeast Nutrient
|
|
Other |
Boil |
5 min. |
22 L |
Montille
|
|
Water Agt |
Mash |
0 min. |
10 L |
Cristaline
|
|
Water Agt |
Mash |
0 min. |
10 g |
Calcium Sulfate
|
|
Water Agt |
Mash |
0 min. |
6 g |
Calcium Chloride
|
|
Water Agt |
Mash |
0 min. |
1 each |
Campden Tablet
|
|
Water Agt |
Mash |
0 min. |
2 g |
Brewtan B
|
|
Water Agt |
Mash |
0 min. |
Yeast
Mangrove Jack - New World Strong Ale M42
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
High |
Optimum Temp:
|
16 - 22 °C |
Starter:
|
No |
Fermentation Temp:
|
18 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
269 B cells required
|
|
F-02 (bottling)
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
Fermentation Temp:
|
18 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
269 B cells required
|
|
0.00 €
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: Table sugar
Amount: 7,5 gr/L
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
24 L |
|
Infusion |
-- |
62 °C |
20 min |
24 L |
|
Temperature |
-- |
76 °C |
40 min |
24 L |
|
Temperature |
-- |
72 °C |
15 min |
24 L |
|
Temperature |
-- |
78 °C |
5 min |
Starting Mash Thickness:
4 L/kg
|
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 4 L/kg
|
22.7 |
Mash volume with grains
|
26.4 |
Grain absorption losses
|
-5.7 |
Remaining sparge water volume (equipment estimates 12 L)
|
9.9 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 28.1 L)
|
26 |
Volume increase from sugar/extract (late additions)
|
0.3 |
Boil off losses
|
-7.1 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume
|
21 |
Going into fermentor
|
21 |
Total:
|
32.6
|
Equipment Profile Used: |
System Default |
"Burton Ale MK2" Old Ale beer recipe by Piet Vanhaelst. All Grain, ABV 7.31%, IBU 48.27, SRM 13.18, Fermentables: (Maris Otter Pale, Amber, Crystal 45L, Pale Chocolate, Invert Sugar) Hops: (Phoenix) Other: (Yeast Nutrient, Montille, Cristaline, Calcium Sulfate, Calcium Chloride, Campden Tablet, Brewtan B)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-04-18 19:27 UTC