Sussex Old Ale

Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave Line
Calories: 147 calories (Per )
Carbs: 14.5 g (Per )

Created: Thursday November 1st 2018

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

38.3

SRM (morey):

16.7

Mash pH

5.6

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.70 kg	United Kingdom - Maris Otter Pale3.7 kg Maris Otter Pale	38	3.75	77.1%
0.15 kg	United Kingdom - Black Patent0.15 kg Black Patent	27	525	3.1%
0.45 kg	Brown Sugar0.45 kg Brown Sugar	45	15	9.4%
0.50 kg	Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light	42	4	10.4%
4.80 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Boil	60 min	24.6	66.7%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	5	Boil	60 min	13.67	33.3%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Willamette (Pellet) 50 g Willamette (Pellet) Hops	24.6	66.7%
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	13.67	33.3%
75 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L		Infusion	--	66 °C	60 min
Starting Mash Thickness: 1.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.03 g	Molasaes		Other	Boil	1 hr.
0.02 g	Irish Moss		Fining	Boil	15 min.

Yeast

Danstar - Windsor Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

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

View Count: 661
Brew Count: 0
Last Updated: 2018-11-02 22:20 UTC

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