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Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
3.10 kg | Crisp Malting - Extra Pale Maris Otter3.1 kg Extra Pale Maris Otter |
£ 3.05 / kg £ 9.46 |
37.5 | 2 | 72.1% |
1.20 kg | Simpsons - Cornish Gold1.2 kg Cornish Gold | 36 | 23.85 | 27.9% | |
4.30 kg / £ 9.46 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
50 g | Willamette50 g Willamette Hops |
£ 0.11 / g £ 5.50 |
Leaf/Whole | 4.5 | Hop Stand at 80 °C | 30 min | 3.23 | 16.7% |
100 g | Styrian Goldings100 g Styrian Goldings Hops |
£ 0.06 / g £ 6.00 |
Leaf/Whole | 5.5 | Hop Stand at 80 °C | 30 min | 7.89 | 33.4% |
9 g | Fuggles T909 g Fuggles T90 Hops |
£ 0.03 / g £ 0.30 |
Pellet | 4.3 | Boil | 60 min | 4.76 | 3% |
16 g | Fuggles T9016 g Fuggles T90 Hops |
£ 0.03 / g £ 0.54 |
Pellet | 4.3 | Boil | 15 min | 4.2 | 5.4% |
6 g | Styrian Goldings6 g Styrian Goldings Hops | Pellet | 5.5 | Hop Stand at 90 °C | 15 min | 0.52 | 2% | |
5 g | Aurora5 g Aurora Hops | Pellet | 8 | Hop Stand at 90 °C | 15 min | 0.63 | 1.7% | |
100 g | Styrian Goldings100 g Styrian Goldings Hops | Pellet | 5.5 | Boil | 0 min | 33.4% | ||
7 g | Target T907 g Target T90 Hops |
£ 0.03 / g £ 0.21 |
Pellet | 10.4 | Whirlpool | 30 min | 1.58 | 2.3% |
6 g | Aurora T906 g Aurora T90 Hops |
£ 0.04 / g £ 0.24 |
Pellet | 4.9 | Whirlpool | 30 min | 0.64 | 2% |
299 g / £ 12.79 |
Amount | Variety | Cost | IBU | Bill % |
---|---|---|---|---|
50 g | Willamette (Leaf/Whole) 50 g Willamette (Leaf/Whole) Hops |
£ 0.11 / g £ 5.50 |
3.23 | 16.7% |
100 g | Styrian Goldings (Leaf/Whole) 100 g Styrian Goldings (Leaf/Whole) Hops |
£ 0.06 / g £ 6.00 |
7.89 | 33.4% |
25 g | Fuggles T90 (Pellet) 25 g Fuggles T90 (Pellet) Hops |
£ 0.03 / g £ 0.84 |
8.96 | 8.4% |
106 g | Styrian Goldings (Pellet) 106 g Styrian Goldings (Pellet) Hops | 0.52 | 35.4% | |
5 g | Aurora (Pellet) 5 g Aurora (Pellet) Hops | 0.63 | 1.7% | |
7 g | Target T90 (Pellet) 7 g Target T90 (Pellet) Hops |
£ 0.03 / g £ 0.21 |
1.58 | 2.3% |
6 g | Aurora T90 (Pellet) 6 g Aurora T90 (Pellet) Hops |
£ 0.04 / g £ 0.24 |
0.64 | 2% |
299 g / £ 12.79 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
16.8 L | Strike | 67 °C | 67 °C | 60 min | |
18.3 L | Fly Sparge | 76 °C | 76 °C | -- | |
Starting Mash Thickness:
2.5 L/kg |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
3 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.50 g | Baking Soda | Water Agt | Mash | 1 hr. | |
35 L | Spotless Water |
£ 0.04 / L £ 1.23 |
Water Agt | Mash | 0 min. |
1 each | Energy |
£ 1.50 / each £ 1.50 |
Water Agt | Mash | 0 min. |
£ 2.73 |
White Labs - Dry English Ale Yeast WLP007 | ||||||||||||||||
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£ 0.00 Yeast Pitch Rate and Starter Calculator |
Method: co2 CO2 Level: 1.9 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
66.5 | 2.8 | 11.7 | 82.4 | 58.8 | 30.3 |
Mash Chemistry and Brewing Water Calculator |
THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76
THE BOIL
Boil time (mins): 60
Hop / kettle additions and timing:
9g Fuggles T90 at 60 mins
16g Fuggles T90 at 15 mins
6g Celeia T90 at Flame out
5g Aurora T90 at Flame out
Whirlpool / hop stand:
Copper/Whirlpool Addition
7g Target T90
6g Aurora T90
Aroma Addition
100g Celeia & 50g Willamette
Read notes for details on timing
Hop Additions
During the boil we are using T90 pellets just like St Austell. The boil is 60 minutes in total and hops are added as those 60 minutes count down to zero/Flame Out.
Once the boil has been completed and flame out addition added for 10-15 minutes then proceed to chill the wort to 80c and maintain the temp between 70-80c before moving onto the copper/whirlpool addition.
To take into account the time and process of St Austell we suggest that the Target T90 and Aurora T90 additions are added first to represent the copper addition that St Austell do, allow this to stand for 20-40 minutes.
ermentation
Yeast is pitched at 14/15c, allow the temp to slowly free rise to 20c and do not allow it to exceed 20c. A gentle rise will minimise the ester production and allow the yeast to do its thing at its own pace. St Austell do not raise above 20c, not even for a diac rest.
.
We are not stipulating timings as these can and will change according to time of the year, temperature and brewing equipment, our best advice is use patience, measure, smell, taste and remember to be kind to the yeast.
Once FG is achieved slowly cold crash (couple of degrees per day) to 6c and allow it to naturally drop clear or add your usual finings before packaging the beer (we used Clarity at the start of fermentation then Brausol at the end). For those bottling their beer you will need to carbonate as per your normal process and repeat the temp control steps for the bottled beer before the next step.
System Default
Cost £ | Cost % | |
---|---|---|
Fermentables | £ | |
Steeping Grains (Extract Only) |
£ | |
Hops | £ | |
Yeast | £ | |
Other | £ | |
Cost Per Barrel | £ 0.00 | |
Cost Per Pint | £ 0.00 | |
Total Cost | £ 0.00 |