1953 Whitbread Extra Stout - Beer Recipe - Brewer's Friend

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1953 Whitbread Extra Stout

284 calories 29.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 284 calories (Per 500ml)
Carbs: 29.1 g (Per 500ml)
URL: https://barclayperkins.blogspot.com/2023/04/lets-brew-wednesday-1953-whitbread.html
Created: Saturday December 21st 2019
1.061
1.015
6.0%
31.3
76.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,310 g United Kingdom - Pale 2-Row3310 g Pale 2-Row 38 5.17 57%
1,160 g United Kingdom - Mild1160 g Mild 37 6.51 20%
465 g United Kingdom - Brown465 g Brown 32 171.96 8%
465 g United Kingdom - Chocolate465 g Chocolate 34 1132.64 8%
120 g Weyermann - Carafa Special Type III120 g Carafa Special Type III 29.9 1399.5 2.1%
290 g United Kingdom - Wheat290 g Wheat 37 3.84 5%
5,810 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Progress20 g Progress Hops Pellet 6.25 Boil 60 min 14.48 33.3%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 8.01 33.3%
20 g Progress20 g Progress Hops Pellet 6.25 Boil 20 min 8.77 33.3%
60 g / £ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 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) 115 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 132.3 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 3 58 187 133 173
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Infusion -- 64 °C 60 min
21.9 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 14.5
Mash volume with grains 18.4
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 20.2 L) 19.2
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: 33.7  
Equipment Profile Used: System Default
 
Notes

Recipe inspiration from Ronald Pattinson.

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  • Last Updated: 2024-06-14 16:49 UTC