1959 Whitbread Pale Ale - Beer Recipe - Brewer's Friend

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1959 Whitbread Pale Ale

190 calories 19.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 500ml)
Carbs: 19.4 g (Per 500ml)
Created: Wednesday November 27th 2019
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1.041
1.010
4.0%
27.7
19.0
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,585 g United Kingdom - Pale 2-Row2585 g Pale 2-Row 38 5.17 67.9%
760 g United Kingdom - Mild760 g Mild 37 6.51 20%
230 g United Kingdom - Crystal 60L230 g Crystal 60L 34 158.62 6%
190 g United Kingdom - Wheat190 g Wheat 37 3.84 5%
40 g United Kingdom - Chocolate40 g Chocolate 34 1132.64 1.1%
3,805 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g First Gold15 g First Gold Hops Pellet 7.5 Boil 60 min 15.11 27.8%
15 g Goldings15 g Goldings Hops Pellet 4.5 Boil 30 min 6.97 27.8%
8 g Goldings8 g Goldings Hops Pellet 4.5 Boil 20 min 2.93 14.8%
8 g Goldings8 g Goldings Hops Pellet 4.5 Boil 10 min 1.75 14.8%
8 g Goldings8 g Goldings Hops Pellet 4.5 Boil 5 min 0.96 14.8%
54 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
138 19 16 123 229 97
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Mash In Infusion -- 65 °C --
21.3 L Sparge -- 74 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.5
Mash volume with grains 12
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 23.2 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 31.7  
Equipment Profile Used: System Default
"1959 Whitbread Pale Ale" Best Bitter beer recipe by ACBEV. All Grain, ABV 4.01%, IBU 27.73, SRM 18.96, Fermentables: (Pale 2-Row, Mild, Crystal 60L, Wheat, Chocolate) Hops: (First Gold, Goldings)
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  • Last Updated: 2024-06-14 16:53 UTC