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Dark London Pub

Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.205 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 14oz)
Carbs: 17.6 g (Per 14oz)

Created: Friday March 5th 2021

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

37.4

SRM (morey):

13.9

Mash pH

5.4

Cost $

11.40

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.50 lb	Bairds - Maris Otter Pale Ale3.5 lb Maris Otter Pale Ale	$ 1.32 / lb $ 4.62	37.5	2.5	88.9%
4 oz	Bairds - Crystal Malt 1504 oz Crystal Malt 150	$ 2.00 / lb $ 0.50	34	150	6.3%
3 oz	Briess - Victory Malt3 oz Victory Malt	$ 2.09 / lb $ 0.39	34.5	28	4.8%
63 oz / $ 5.51

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Artisan - Kent Goldings15 g Kent Goldings Hops	$ 2.50 / oz $ 1.32	Pellet	5.1	First Wort	0 min	32.53	65.2%
8 g	Artisan - Fuggle (US)8 g Fuggle (US) Hops	$ 2.00 / oz $ 0.56	Pellet	4.3	Boil	10 min	4.82	34.8%
23 g / $ 1.89

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Artisan - Kent Goldings (Pellet) 15 g Kent Goldings (Pellet) Hops	$ 2.50 / oz $ 1.32	32.53	65.2%
8 g	Artisan - Fuggle (US) (Pellet) 8 g Fuggle (US) (Pellet) Hops	$ 2.00 / oz $ 0.56	4.82	34.8%
23 g / $ 1.89

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Steeping	60 °F	152 °F	60 min
			150 °F	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.85 g	Gypsum	Water Agt	Mash	1 hr.
0.25 oz	Whirlfloc	Water Agt	Boil	15 min.

Yeast

Imperial Yeast - A09 Pub

Amount:	0.50 Each	Cost:	$ 8.00 / each $ 4.00
Attenuation (custom):	73%	Flocculation:	Very High
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 33 B cells required

$ 4.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.02 psi Temp: 45 °F CO₂ Level: 2 Volumes

Target Water Profile

London

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	6	15	38	40	0
Mash Chemistry and Brewing Water Calculator

Notes

Put grain bag into kettle once water hits 140. Mash time starts once it hits 150.

Ferment for 5 days at 64 and let rise to 68 and leave 5 days.

Last Updated and Sharing

265

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Brews

Public: Yup, Shared
Last Updated: 2021-05-24 19:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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