Kingsdown Channel Ale - Beer Recipe - Brewer's Friend

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Kingsdown Channel Ale

236 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Monday July 23rd 2018
1.071
1.019
6.8%
51.6
17.8
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 78.6%
1 lb United Kingdom - Amber1 lb Amber 32 27 7.1%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.6%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 45.45 75%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Whirlpool at 180 °F 10 min 6.13 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 oz Hickory chips Flavor Secondary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add to mash: 3 grams calcium chloride and 1.5 grams of Epsom salts.

Add to kettle: 4.3 grams of calcium chloride and 2 grams of Epsom salts.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Fly Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.6 22.4  
Mash volume with grains 6.72 26.9  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) 2.4 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 64F. Wait 3 days.
Let temperature rise slowly to 67F over the next 5 days.
Let rise to 72F over next 5 days.

Toast hickory chips in a 350F degree oven for 15 minutes. Add to fermenter 7 days after pitching.

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  • Last Updated: 2018-08-13 13:32 UTC