Wells Bombardier Clone - Beer Recipe - Brewer's Friend

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Wells Bombardier Clone

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 7.2 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Monday February 3rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - English Pearl Pale Ale Malt10 lb English Pearl Pale Ale Malt $ 1.58 / lb
$ 15.80 		38 2.6 59.3%
2 lb Crisp Malting - Torrefied Wheat2 lb Torrefied Wheat $ 1.29 / lb
$ 2.58 		36.8 3 11.9%
38 oz Invert Sugar Syrup38 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 14.1%
2 lb Thomas Fawcett - Crystal Malt2 lb Crystal Malt $ 1.46 / lb
$ 2.92 		33 61 11.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 1.07 / lb
$ 0.54 		0 0 3%
16.87 lbs / $ 21.84
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g UK-Challenger-2019 (6.3 AA) / 146 Grams40 g UK-Challenger-2019 (6.3 AA) / 146 Grams Hops $ 0.04 / g
$ 1.62 		Pellet 6.3 First Wort 60 min 27.07 50%
20 g FR-Fuggle-2019 (3.8 AA) / 216 Grams20 g FR-Fuggle-2019 (3.8 AA) / 216 Grams Hops $ 0.04 / g
$ 0.81 		Pellet 3.8 Boil 10 min 2.69 25%
20 g FR-Fuggle-2019 (3.8 AA) / 216 Grams20 g FR-Fuggle-2019 (3.8 AA) / 216 Grams Hops $ 0.04 / g
$ 0.81 		Pellet 3.8 Boil 5 min 1.48 25%
80 g / $ 3.24
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Baking Soda Water Agt Mash 110 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 110 min.
14 g Epsom Salt Water Agt Mash 110 min.
32 g Gypsum Water Agt Mash 110 min.
1 tbsp Irish Moss Fining Boil 10 min.
1.50 tsp Phosphoric acid Water Agt Mash 0 min.
1 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.1 psi       Temp: 50 °F       CO2 Level: 1.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
costco gallon - with adds noted to emulate Wells
phosphoric acid for ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal stir in grain Infusion 126 °F 126 °F 40 min
stir & recirculate Infusion 126 °F 165 °F 60 min
1.5 gal pull basket/drain Sparge 165 °F 170 °F 10 min
Starting Mash Thickness: 1.73 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.73 qt/lb 6.27 25.1  
Mash volume with grains 7.43 29.7  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.49 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 7.7 30.8  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.2 28.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.2 g | 28.8 qt) 6.5 26  
Total: 9.76 39.1
Equipment Profile Used: System Default
 
Notes

Interview with brewer:
http://www.thebrewingnetwork.com/post1676/

This recipe is a loose follow to that recipe.

Some differences include:
-addition of torrified wheat as described in podcast in lieu of rice syrup

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  • Last Updated: 2021-07-18 14:11 UTC