Drunk in London - Beer Recipe - Brewer's Friend

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Drunk in London

118 calories 11.5 g 14 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh Hughes
Calories: 118 calories (Per 14oz)
Carbs: 11.5 g (Per 14oz)
Created: Thursday May 26th 2022
1.036
1.008
3.7%
27.5
10.1
5.4
8.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Simpsons - Maris Otter pale3 lb Maris Otter pale $ 2.00 / lb
$ 6.00 		38 2.4 85.2%
4 oz Thomas Fawcett - Dark crystal4 oz Dark crystal $ 2.50 / lb
$ 0.63 		33 80 7.1%
4 oz GB - Invert Sugar #24 oz Invert Sugar #2 - (late boil kettle addition) 36 25 7.1%
10 g Crisp Malting - Roasted Barley10 g Roasted Barley $ 2.14 / lb
$ 0.05 		31.28 520 0.6%
56.35 oz / $ 6.67
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g BSG - Challenger (7.5 AA) / 1.68 Ounces9 g BSG - Challenger (7.5 AA) / 1.68 Ounces Hops $ 2.49 / oz
$ 0.79 		Pellet 6.3 First Wort 0 min 18.48 39.1%
10 g Artisan - Kent Goldings (5.1 AA) / 5.63 Ounces10 g Artisan - Kent Goldings (5.1 AA) / 5.63 Ounces Hops $ 2.50 / oz
$ 0.88 		Pellet 4.3 Boil 5 min 2.54 43.5%
4 g Artisan - Kent Goldings4 g Kent Goldings Hops $ 2.50 / oz
$ 0.35 		Pellet 5 First Wort 0 min 6.52 17.4%
23 g / $ 2.03
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash --
1.25 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash --
0.29 oz Whirlfloc $ 0.00 / oz
$ 0.00 		Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.71 psi       Temp: 70 °F       CO2 Level: 1.5 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
3.75 gal Steeping 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.97 g | 19.9 qt) 4.19 16.8  
Mash volume with grains (equipment estimates 5.25 g | 21 qt) 4.47 17.9  
Grain absorption losses -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.28 g | 17.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 4.19 16.8
Equipment Profile Used: System Default
 
Notes

I stick to the percentages and ibu numbers on this one BUT change it up in a few ways; different crystal malts, different English yeast, and different English hops. I ferment in the upper of the yeast range so usually 68-70.

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  • Public: Yup, Shared
  • Last Updated: 2022-06-20 14:57 UTC
  • Snapshot Created: 2022-05-26 20:02 UTC
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