Wells Bombardier III - Beer Recipe - Brewer's Friend

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Wells Bombardier III

230 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6.88 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 73% (brew house)
Rating:
5.00 (1 Review)

Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Sunday August 23rd 2020
1.069
1.019
6.5%
36.1
14.0
5.5
25.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - English Pearl Pale Ale Malt10 lb English Pearl Pale Ale Malt $ 1.58 / lb
$ 15.80 		38 2.6 61.5%
2 lb Crisp Malting - Torrefied Wheat2 lb Torrefied Wheat $ 1.29 / lb
$ 2.58 		36.8 3 12.3%
1.25 lb Invert Sugar Syrup1.25 lb Invert Sugar Syrup - (late boil kettle addition) $ 1.50 / lb
$ 1.88 		36 1 7.7%
2 lb Simpsons - Crystal Medium2 lb Crystal Medium $ 1.38 / lb
$ 2.76 		33 65.01 12.3%
8 oz Rice Hulls8 oz Rice Hulls $ 0.97 / lb
$ 0.49 		0 0 3.1%
8 oz Flaked Barley8 oz Flaked Barley $ 1.11 / lb
$ 0.56 		32 2.2 3.1%
16.25 lbs / $ 24.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g uk-challenger45 g uk-challenger Hops Pellet 7.5 Boil 60 min 33.46 60%
30 g Fuggles30 g Fuggles Hops $ 0.05 / g
$ 1.50 		Pellet 4.5 Boil 5 min 2.67 40%
75 g / $ 1.50
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Baking Soda Water Agt Mash 110 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 110 min.
13 g Epsom Salt Water Agt Mash 110 min.
30 g Gypsum Water Agt Mash 110 min.
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.1 psi       Temp: 50 °F       CO2 Level: 1.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
costco gallon - with adds noted to emulate Wells
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal stir in grain Temperature 126 °F 126 °F 30 min
stir & recirculate Temperature 126 °F 148 °F 30 min
Temperature 148 °F 165 °F 30 min
pull basket/drain Temperature 165 °F 170 °F 10 min
Starting Mash Thickness: 1.73 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.73 qt/lb 6.49 26  
Mash volume with grains 7.69 30.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.38 29.5  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 6.3 g | 25.2 qt) 6.88 27.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.88 g | 27.5 qt) 6.3 25.2  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

A continuation of the recipe to date:

  • more step mash
  • rice hulls and flaked barley adds
  • homemade invert sugar

    Interview with brewer:
    http://www.thebrewingnetwork.com/post1676/

    This recipe is a loose follow to that recipe.

    Some differences include:
    -addition of torrified wheat as described in podcast in lieu of rice syrup
  • using homemade invert sugar from sugar in the raw and citric acid


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  • Last Updated: 2020-08-26 18:14 UTC