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King of the North

Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.85 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BCS
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Sunday July 21st 2019

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

30.4

SRM (morey):

16.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	76.9%
0.85 lb	American - Special Roast0.85 lb Special Roast	33	50	8.2%
0.60 lb	American - Victory0.6 lb Victory	34	28	5.8%
0.60 lb	United Kingdom - Crystal 30L0.6 lb Crystal 30L	34	30	5.8%
0.35 lb	United Kingdom - Pale Chocolate0.35 lb Pale Chocolate	33	207	3.4%
10.40 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	East Kent Goldings1.25 oz East Kent Goldings Hops	Pellet	6.1	Boil	60 min	28.15	71.4%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	6.1	Boil	5 min	2.24	28.6%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	East Kent Goldings (Pellet)		30.39	100%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.43 gal	Single infusion recirculating mash	Infusion	--	152 °F	60 min
3.17 gal	Fly sparge	Fly Sparge	--	175 °F	30 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	5 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 136 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: -3.39 psi Temp: 42 °F CO₂ Level: 1.02 Volumes

Target Water Profile

City of Chicago (North) - Q3 2018

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
87.8	12	8	82.6	63.8	69.6
Mash Chemistry and Brewing Water Calculator

Notes

Brewed on 8/24/19
Actually used UK SImpsons Crystal 36-43L (not 30L as stated above)
Took mash water and sparge water volumes from the Grainfather brew session tool
Expecting mash efficiency of 86% which implies a pre boil gravity of 1.049
Mash temp settled right it at ~152F
Hit 12.0 plato pre boil gravity which converts to 1.048 vs. 1.049 target so 86% mash efficiency vs. 86% expected. Had ~6.85 gallons pre boil vs. 6.75 expected so mash efficiency was spot on just has some extra pre boil volume.
Expecting to boil down to ~6 (6.15) gallons so boil-off tool estimates 1.053 (was 1.055 at 6.75 pre goil) OG. Actual original gravity reading was 13.0 plato which converts to 1.053 vs 1.053 expected.
After boil had ~6.15 gallons (expected 6.15) in the kettle and ~5.75 gallons made it into the fermenter
Pitched the yeast starter and set fermentation chamber at 67F,
Packaged on 9/1/19, FG was 1.011 (at 72F) which converts to 1.012 so 77% attenuation vs 75% avg. and 77% expected

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-09-21 20:08 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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