Phronesis #4 - Beer Recipe - Brewer's Friend

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Phronesis #4

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Tuesday November 12th 2019
1.069
1.016
7.1%
65.9
26.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 86.1%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 7.2%
0.25 lb United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L 33 80 3.6%
1.50 oz United Kingdom - Chocolate1.5 oz Chocolate 34 425 1.3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.8%
6.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northdown0.75 oz Northdown Hops Pellet 7.4 Boil 60 min 45.99 27.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.2 Boil 5 min 10.24 36.4%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.2 Whirlpool at 212 °F 10 min 9.66 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Sparge 1 hr.
0.25 tsp Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.40 each Campden tablet Water Agt Mash 1 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
2.6 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.61 10.5  
Mash volume with grains 3.17 12.7  
Grain absorption losses -0.87 -3.5  
Remaining sparge water volume (equipment estimates 3.36 g | 13.4 qt) 2.81 11.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.85 g | 19.4 qt) 4.3 17.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 2.54 g | 10.2 qt) 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.46 g | 13.9 qt) 2.5 10  
Total: 5.42 21.7
Equipment Profile Used: System Default
 
Notes

11/16: Mashed at 152-153 for about an hour, temperature only dropped at most by 1 degree over an hour. Grain absorption was right around .1lbs/gallon. Collected about 4.3 gallons. Boil off rate is about .6gallons/hour when using two pots, ended up with 2.5 gallons. Efficiency was originally estimated around 75%, but due to it coming out lower did not add water to compensate. First time using new mash system: SS water coil. Worked well, no sparge issues--lauter came out rapidly. Next time will raise temperature of sparge water and slow down sparge lauter.
Oxygen for about 45 seconds, fermented at 67-68.
12/9: FG around 1.016, bit higher than 1.014 estimated. Bottled to about 2.1 vol CO2

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  • Last Updated: 2019-12-10 15:29 UTC