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Phronesis #4

Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)

Created: Tuesday November 12th 2019

Original Gravity:

1.069

Final Gravity:

1.016

ABV (standard):

7.1%

IBU (tinseth):

65.9

SRM (morey):

26.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	86.1%
0.50 lb	United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L	33	160	7.2%
0.25 lb	United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L	33	80	3.6%
1.50 oz	United Kingdom - Chocolate1.5 oz Chocolate	34	425	1.3%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.8%
6.97 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Northdown0.75 oz Northdown Hops	Pellet	7.4	Boil	60 min	45.99	27.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6.2	Boil	5 min	10.24	36.4%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6.2	Whirlpool at 212 °F	10 min	9.66	36.4%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Northdown (Pellet)	45.99	27.3%
2 oz	East Kent Goldings (Pellet)	19.9	72.8%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.6 gal		Strike	152 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 152 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 tsp	Gypsum	Water Agt	Sparge	1 hr.
0.25 tsp	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
0.40 each	Campden tablet	Water Agt	Mash	1 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

11/16: Mashed at 152-153 for about an hour, temperature only dropped at most by 1 degree over an hour. Grain absorption was right around .1lbs/gallon. Collected about 4.3 gallons. Boil off rate is about .6gallons/hour when using two pots, ended up with 2.5 gallons. Efficiency was originally estimated around 75%, but due to it coming out lower did not add water to compensate. First time using new mash system: SS water coil. Worked well, no sparge issues--lauter came out rapidly. Next time will raise temperature of sparge water and slow down sparge lauter.
Oxygen for about 45 seconds, fermented at 67-68.
12/9: FG around 1.016, bit higher than 1.014 estimated. Bottled to about 2.1 vol CO2

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-12-10 15:29 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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