Brewer's Friend

Print

Dark London Pub

168 calories 17.6 g 14 oz
brewer logo
Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.205 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 14oz)
Carbs: 17.6 g (Per 14oz)
Created: Friday March 5th 2021
1.051
1.013
5.0%
37.4
13.9
5.4
11.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Bairds - Maris Otter Pale Ale3.5 lb Maris Otter Pale Ale $ 1.32 / lb
$ 4.62 		37.5 2.5 88.9%
4 oz Bairds - Crystal Malt 1504 oz Crystal Malt 150 $ 2.00 / lb
$ 0.50 		34 150 6.3%
3 oz Briess - Victory Malt3 oz Victory Malt $ 2.09 / lb
$ 0.39 		34.5 28 4.8%
63 oz / $ 5.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Artisan - Kent Goldings15 g Kent Goldings Hops $ 2.50 / oz
$ 1.32 		Pellet 5.1 First Wort 0 min 32.53 65.2%
8 g Artisan - Fuggle (US)8 g Fuggle (US) Hops $ 2.00 / oz
$ 0.56 		Pellet 4.3 Boil 10 min 4.82 34.8%
23 g / $ 1.89
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.85 g Gypsum Water Agt Mash 1 hr.
0.25 oz Whirlfloc Water Agt Boil 15 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
0.50 Each
Cost:
$ 8.00 / each
$ 4.00
Attenuation (custom):
73%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 4.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 45 °F       CO2 Level: 2 Volumes
 
Target Water Profile
London
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 6 15 38 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 60 °F 152 °F 60 min
150 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.77 g | 11.1 qt) 3.74 15  
Mash volume with grains (equipment estimates 3.09 g | 12.4 qt) 4.06 16.2  
Grain absorption losses -0.49 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.03 g | 8.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 0.5 2  
Top off amount 1.5 6  
Volume into fermentor 2 8  
Total: 3.74 15
Equipment Profile Used: System Default
 
Notes

Put grain bag into kettle once water hits 140. Mash time starts once it hits 150.

Ferment for 5 days at 64 and let rise to 68 and leave 5 days.

Last Updated and Sharing
 
393
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-24 19:59 UTC