King of the North - Beer Recipe - Brewer's Friend

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King of the North

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.85 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BCS
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday July 21st 2019
1.053
1.012
5.5%
30.4
16.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 76.9%
0.85 lb American - Special Roast0.85 lb Special Roast 33 50 8.2%
0.60 lb American - Victory0.6 lb Victory 34 28 5.8%
0.60 lb United Kingdom - Crystal 30L0.6 lb Crystal 30L 34 30 5.8%
0.35 lb United Kingdom - Pale Chocolate0.35 lb Pale Chocolate 33 207 3.4%
10.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 28.15 71.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 5 min 2.24 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -3.39 psi       Temp: 42 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87.8 12 8 82.6 63.8 69.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.43 gal Single infusion recirculating mash Infusion -- 152 °F 60 min
3.17 gal Fly sparge Fly Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.51 14  
Mash volume with grains 4.34 17.4  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 5.11 g | 20.4 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.85 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes
  • Brewed on 8/24/19
  • Actually used UK SImpsons Crystal 36-43L (not 30L as stated above)
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 86% which implies a pre boil gravity of 1.049
  • Mash temp settled right it at ~152F
  • Hit 12.0 plato pre boil gravity which converts to 1.048 vs. 1.049 target so 86% mash efficiency vs. 86% expected. Had ~6.85 gallons pre boil vs. 6.75 expected so mash efficiency was spot on just has some extra pre boil volume.
  • Expecting to boil down to ~6 (6.15) gallons so boil-off tool estimates 1.053 (was 1.055 at 6.75 pre goil) OG. Actual original gravity reading was 13.0 plato which converts to 1.053 vs 1.053 expected.
  • After boil had ~6.15 gallons (expected 6.15) in the kettle and ~5.75 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 67F,
  • Packaged on 9/1/19, FG was 1.011 (at 72F) which converts to 1.012 so 77% attenuation vs 75% avg. and 77% expected
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  • Last Updated: 2019-09-21 20:08 UTC