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Old Ale

216 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Nils P
Hop Utilization: 96%
Calories: 216 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Sunday November 10th 2019
1.070
1.017
7.0%
36.9
13.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter 38 3 80.6%
0.50 kg Crisp Malting - Amber0.5 kg Amber 33.1 27.5 8.1%
0.50 kg Crisp Malting - Brown Malt0.5 kg Brown Malt 32.7 65 8.1%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 3.2%
6.20 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 4.1 Boil 60 min 17.11 33.9%
18 g Perle18 g Perle Hops Pellet 7.2 Boil 60 min 13.52 15.3%
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5 Boil 5 min 6.24 50.8%
118 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2.50 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 60 °C 67 °C 10 min
Infusion 67 °C 67 °C 50 min
Infusion 67 °C 75 °C 10 min
7.5 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.3
Mash volume with grains 13.4
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 25.1 L) 22.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.1  
Equipment Profile Used: System Default
"Old Ale" Old Ale beer recipe by Nils P. All Grain, ABV 7%, IBU 36.87, SRM 13.39, Fermentables: (Finest Maris Otter, Amber, Brown Malt, Rolled Oats) Hops: (East Kent Goldings, Perle) Other: (Whirlfloc, Wyeast - Beer Nutrient, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2021-02-20 09:08 UTC