1917 Whitbread - Beer Recipe - Brewer's Friend

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1917 Whitbread

166 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 15 min
Batch Size: 1.7 gallons (fermentor volume)
Pre Boil Size: 1.8 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: J-Ho
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday May 22nd 2019
1.050
1.014
4.6%
24.3
4.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 76.6%
7 oz Invert Sugar Syrup7 oz Invert Sugar Syrup 36 1 14.9%
2 oz American - Munich - Light 10L2 oz Munich - Light 10L 33 10 4.3%
2 oz American - Victory2 oz Victory 34 28 4.3%
47 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Boil 15 min 15.17 55.6%
0.40 oz Fuggles0.4 oz Fuggles Hops Pellet 4.5 Boil 15 min 9.1 44.4%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Gypsum Water Agt Mash 0 min.
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 2.33 9.3  
Mash volume with grains 2.53 10.1  
Grain absorption losses -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 1.81 g | 7.2 qt) 1.8 7.2  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1.4 5.6  
Top off amount 0.3 1.2  
Volume into fermentor 1.7 6.8  
Total: 2.33 9.3
Equipment Profile Used: System Default
"1917 Whitbread" Dark Mild beer recipe by J-Ho. BIAB, ABV 4.62%, IBU 24.26, SRM 4.76, Fermentables: (Pale 2-Row, Invert Sugar Syrup, Munich - Light 10L, Victory) Hops: (East Kent Goldings, Fuggles) Other: (Gypsum, Calcium Chloride (dihydrate))
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  • Public: Yup, Shared
  • Last Updated: 2019-09-03 20:12 UTC