Throwback Inspired from Classic Styles - Beer Recipe - Brewer's Friend

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Throwback Inspired from Classic Styles

181 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alan June 11,2019
Calories: 181 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Tuesday May 28th 2019
1.058
1.020
4.9%
32.3
17.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter 38 3 75.1%
1.16 kg American - Caramel / Crystal 60L1.16 kg American - Caramel / Crystal 60L 34 60 17.4%
0.50 kg American - Caramel / Crystal 40L0.5 kg American - Caramel / Crystal 40L 34 40 7.5%
6.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Pellet 7.9 Boil 60 min 24.96 54.5%
25 g Yakima Valley - East Kent Golding25 g Yakima Valley - East Kent Golding Hops Pellet 5.6 Boil 15 min 7.32 45.5%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.75 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
- London ESB
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 163.9 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Strike water 21 L at 80 to tun was 74.5 with grain was 68 C
Room temp was 19 C
Ph at 10 min mash = 5.5 at end of lauter was 5.4 and G = 1.028
In Kettle preboil
34 L at start G = 1.044
27 L post boil in kettle OG = 1.058
26 L to fermentors Divided into16 and 10 L size
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike -- 68 °C 60 min
21 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20
Mash volume with grains 24.4
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 18.6 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 25
Total: 39.6  
Equipment Profile Used: System Default
 
Notes


Brewed June 11 2019 Camden at 10 min
Yeast nutrient at 5 min
Rehydrated yeast
Note early and strong fermentation
FG 1.020
Nice complex malty flavour for 72 bottles June 28,2019
Sept 2 ond WOW this is nice beer if you like malty clean not overly sweet clear with nice but short head. The after taste is very nice. I think my favourite beer so far and a definite to be re brewed.

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  • Last Updated: 2020-04-01 11:24 UTC