English Pale Ale 6/21 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

English Pale Ale 6/21

195 calories 19.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Cecil Spivey
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday June 14th 2019
1.059
1.014
5.8%
42.1
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb Muntons - Maris Otter28 lb Maris Otter 38 2.3 90.3%
1.50 lb Thomas Fawcett - Amber Malt1.5 lb Amber Malt 32.2 38 4.8%
1.50 lb United Kingdom - Crystal 60L1.5 lb Crystal 60L 34 60 4.8%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Challenger 7.63 oz Challenger 7.6 Hops Pellet 7.6 Boil 60 min 27.85 33.3%
3 oz East Kent Goldings 7.23 oz East Kent Goldings 7.2 Hops Pellet 7.2 Boil 15 min 13.09 33.3%
3 oz East Kent Goldings 7.23 oz East Kent Goldings 7.2 Hops Pellet 7.2 Boil 1 min 1.14 33.3%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
9.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
7.49 ml Phosphoric acid Water Agt Mash 1 hr.
3 each Whirlfloc Fining Boil 15 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.34 gal (69.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.34 gal (21.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 9.84 g | 39.4 qt) 10.5 42  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.34 g | 69.4 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 15.5 62  
Going into fermentor 15.5 62  
Total: 22.13 88.5
Equipment Profile Used: System Default
 
Notes

Ok, this is the setup for my second iteration of this recipe. My fermentation fridge gave up the ghost, and I haven’t brewed in over a year and a half, so something’s gotta give.
I’ve decided to try a Kveik strain because of the reports that it will ferment cleanly at up to 100°F. I’m not planning to ferment that warm, but I’ll have it in the house at about 73°. Fermentation will probably drive the beer temp up several degrees, but I’m not sure how high.
I have thawed a glycerin stock of Imperial A43 Loki yeast and pitched it to a 4-liter starter. After 24 hours it is now very active on the stir plate.
I know this beer might not be anything like an English pale ale, especially if it exhibits the tropical fruit flavors and aromas that are reported with this yeast. We’ll see!

 -Cheers
Last Updated and Sharing
 
355
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-30 22:20 UTC