Northumbria - Old Ale - Beer Recipe - Brewer's Friend

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Northumbria - Old Ale

281 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.24 gallons
Post Boil Size: 5.74 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Andy Lincoln
Calories: 281 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Saturday December 14th 2019
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OG: 1.094 FG: 1.022 ABV: 9.4% IBU: 57

1.085
1.017
9.0%
50.8
22.0
6.0
34.01
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Crisp Malting - Finest Maris Otter12 lb Finest Maris Otter $ 1.99 / lb
$ 23.88 		38 3 76.2%
1.25 lb Bairds - English Carastan Malt1.25 lb English Carastan Malt $ 1.99 / lb
$ 2.49 		35.4 35 7.9%
1.25 lb Simpsons - DRC1.25 lb DRC $ 1.99 / lb
$ 2.49 		34.7 115 7.9%
0.33 lb Crisp Malting - Amber0.33 lb Amber $ 1.99 / lb
$ 0.66 		33.1 27.5 2.1%
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 1.6%
0.66 lb Cane Sugar0.66 lb Cane Sugar - (late boil kettle addition) 46 0 4.2%
15.74 lbs / $ 29.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Challenger1.5 oz Challenger Hops Pellet 8.5 Boil 120 min 50.76 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Slaked Lime Water Agt Mash 1 hr.
4 g Slaked Lime Water Agt Mash 1 hr.
1 tsp Irish moss Fining Boil 15 min.
1 each Oak spiral Flavor Secondary 14 days
1 tsp Ascorbic Acid Water Agt Bottling 152 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
$ 4.50 / each
$ 4.50
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 484 B cells required
$ 4.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.9 oz       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 170 °F 155 °F 60 min
4.125 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.94 23.8  
Mash volume with grains 7.03 28.1  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 3.89 g | 15.5 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 7.99 g | 31.9 qt) 8.24 33  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.74 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.74 g | 23 qt) 5 20  
Total: 10.08 40.3
Equipment Profile Used: System Default
"Northumbria - Old Ale" Old Ale beer recipe by Andy Lincoln. All Grain, ABV 8.97%, IBU 50.76, SRM 21.99, Fermentables: (Finest Maris Otter, English Carastan Malt, DRC, Amber, Molasses, Cane Sugar) Hops: (Challenger) Other: (Chalk, Epsom Salt, Gypsum, Slaked Lime, Irish moss, Oak spiral, Ascorbic Acid)
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  • Last Updated: 2021-01-12 20:28 UTC