Belgian / Burton’s ale partigyle

Method: All Grain
Style: Burton Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Monday December 2nd 2019

Amount	Fermentable	PPG	°L	Bill %
16 lb	United Kingdom - Maris Otter Pale16 lb Maris Otter Pale	38	3.75	78.5%
3 lb	Belgian - Biscuit3 lb Biscuit	35	23	14.7%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	4.9%
6 oz	Belgian - Special B6 oz Special B	34	115	1.8%
20.37 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

16 lb

United Kingdom - Maris Otter Pale

3.75

78.5%

3 lb

Belgian - Biscuit

14.7%

1 lb

United Kingdom - Chocolate

425

4.9%

6 oz

Belgian - Special B

115

1.8%

20.37 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Challenger2 oz Challenger Hops	Pellet	8.5	Boil	60 min	29.2	33.3%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Whirlpool	0 min	3.4	33.3%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Dry Hop	3 days		33.3%
6 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

2 oz

Challenger

Pellet

8.5

Boil

60 min

29.2

33.3%

2 oz

East Kent Goldings

Pellet

Whirlpool

0 min

3.4

33.3%

2 oz

East Kent Goldings

Pellet

Dry Hop

3 days

33.3%

6 oz / $ 0.00

Amount	Variety	IBU	Bill %
2 oz	Challenger (Pellet)	29.2	33.3%
4 oz	East Kent Goldings (Pellet)	3.4	66.6%
6 oz / $ 0.00

Amount	Name	Cost	Type	Use	Time
10 ml	Lactic acid		Water Agt	Mash	0 min.

Amount

Name

Cost

Type

Use

Time

10 ml

Lactic acid

Water Agt

Mash

0 min.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.
Strike water volume at mash thickness of 1.8 qt/lb	9.17	36.7
Mash volume with grains (equipment estimates 10.72 g \| 42.9 qt)	10.8	43.2
Grain absorption losses	-2.55	-10.2
Remaining sparge water volume (equipment estimates 6.2 g \| 24.8 qt)	5.63	22.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 12.58 g \| 50.3 qt)	12	48
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	11	44
Hops absorption losses (whirlpool, hop stand)	-0.08	-0.3
Top off amount	0.08	0.3
Going into fermentor	11	44
Total:	14.8	59.2
Equipment Profile Used:	System Default

Water

Gallons

Quarts

WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.

Strike water volume at mash thickness of 1.8 qt/lb

9.17

36.7

Mash volume with grains (equipment estimates 10.72 g | 42.9 qt)

10.8

43.2

Grain absorption losses

-2.55

-10.2

Remaining sparge water volume (equipment estimates 6.2 g | 24.8 qt)

5.63

22.5

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 12.58 g | 50.3 qt)

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.08

-0.3

Post boil Volume

Hops absorption losses (whirlpool, hop stand)

-0.08

-0.3

Top off amount

0.08

0.3

Going into fermentor

Total:

14.8

59.2

Equipment Profile Used:

System Default

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Belgian / Burton’s ale partigyle