R005/2020 ENGLISH PALE ALE NOTTINGHAM - Beer Recipe - Brewer's Friend

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R005/2020 ENGLISH PALE ALE NOTTINGHAM

130 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Friday March 20th 2020
1.043
1.008
4.5%
26.8
15.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg United Kingdom - Extra Pale Malt2.8 kg Extra Pale Malt 33 1.8 80%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 27 7.1%
0.20 kg German - Munich Light0.2 kg Munich Light 37 6 5.7%
0.15 kg German - Melanoidin0.15 kg Melanoidin 37 25 4.3%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 2.9%
3.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Challenger10 g Challenger Hops Pellet 8.5 Boil 60 min 15.92 16.7%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 30 min 9.16 16.7%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 1.68 16.7%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 4 days 50%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 102.6 g       Temp: 21 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79 0 24 51 143 218
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 70 °C 67 °C 90 min
8 L Fly Sparge 80 °C 67 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.8
Mash volume with grains 15.1
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 16.3 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 16 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 16
Total: 27.4  
Equipment Profile Used: System Default
 
Notes

120 min maceración en Step Mash (55ºC-65ºC-75ºC) en ebullidor y 90 min ebullición. Uso de sacos

15g Challenger + 10g Cascade + 15g Fuggles en Step Boiling Hopping y 40g Halletauer MIttelfrüh en Dry Hopping del 1mar al 5 mar

2,8Kg Pale malt, 0,200Kg Munich malt, 0,250Kg Amber, 0,100Kg Chocolat, 0,150Kg Melanoidin

11g Nottingham yeast en starter

12 litros iniciales y 4 litros aspersión. Agua corriente hervida 30min y en reposo por 4h. Tratada con carbonato y anticloro.

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  • Last Updated: 2020-05-01 16:56 UTC