Toddington Brown Ale - Beer Recipe - Brewer's Friend

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Toddington Brown Ale

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lee Hancox
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Friday March 8th 2019
1.059
1.015
5.7%
42.0
14.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 66.7%
1 kg New Zealand - Pilsner Malt1 kg Pilsner Malt 37.3 1.93 16.7%
0.50 kg New Zealand - Brown Malt0.5 kg Brown Malt 34 90.36 8.3%
0.50 kg New Zealand - Biscuit Malt0.5 kg Biscuit Malt 35 30.46 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 12.7 Boil 30 min 19.63 28.6%
20 g Topaz20 g Topaz Hops Pellet 15.9 Boil 10 min 14.5 35.7%
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Boil 5 min 7.87 35.7%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
1.47 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Altona, Victoria, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 67 °C 40 min
Temperature -- 76 °C 10 min
16 L Sparge -- 16 °C 20 min
Starting Mash Thickness: 3.28 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 19.7
Mash volume with grains 23.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 12.4 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 32
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Yeast blend of London III and US05, third generation.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-03-08 22:35 UTC