Pride of Chiswick - Beer Recipe - Brewer's Friend

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Pride of Chiswick

122 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 90 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Endre
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday November 15th 2013
1.040
1.010
3.9%
33.0
12.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Golden Promise6 kg Golden Promise 37 6.51 85.7%
0.50 kg United Kingdom - Crystal 50L0.5 kg Crystal 50L 34 131.93 7.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 7.1%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Target25 g Target Hops Pellet 11.5 Boil 60 min 20.14 18.5%
40 g Challenger40 g Challenger Hops Pellet 7.3 Boil 15 min 5.46 29.6%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 15 min 0.94 7.4%
40 g Northdown40 g Northdown Hops Pellet 8.6 Boil 15 min 6.43 29.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Dry Hop 14 days 14.8%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp wyeast nutrient Other Boil 15 min.
1 tsp Gelatin Fining Primary 3 days
0.50 ml Clarex finings Fining Primary 0 min.
0.25 each Campden tablet Water Agt Other 0 min.
0.50 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1 Volumes
 
Target Water Profile
Oslo water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash water
1g NaHCO3
2g CaSO4
2g CaCl2

Sparge water
4g CaSO4
4g CaCl2

After boil
1g MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 L sugar stand Infusion -- 64 °C 60 min
17 L Fly Sparge -- 75 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.13 L. Suggest reducing initial water volume to 45.4 L and adding 7.73 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 17.5
Mash volume with grains 22.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 43.5 L) 38.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.1 L) 48
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 44
Going into fermentor 44
Total: 55.9  
Equipment Profile Used: System Default
 
Notes

Inspired by the classic bitters from Fuller's, this is ment to be a cross between London Pride and Chiswick bitter, adjusted for homebrewing.

Oxygenate wort to 12 ppm O2.
Pitch 180 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold for two days or until SG: 1.025.
Lower temp to 17 deg c over 1 day
Hold at 17 deg c til FG 1.012. Rouse yeast underway if necessary.
Once FG i stabile, coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine

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  • Last Updated: 2019-08-20 11:45 UTC