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SBS Bungalow Bill British IPA AG Conversion

207 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Grateful Greg
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday December 8th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Thomas Fawcett - Maris Otter Pale Ale Malt11.25 lb Maris Otter Pale Ale Malt 38 2.65 86.5%
1 lb Simpsons - Crystal Medium1 lb Crystal Medium 33 65.01 7.7%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.9%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 60 min 15.73 12.5%
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 5.1 Boil 30 min 14.51 25%
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 5.1 Boil 15 min 9.37 25%
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 5.1 Boil 10 min 6.84 25%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 5 min 3.14 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Epsom Salt Water Agt Mash 1 hr.
2 tsp Calcium Carbonate Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
McMinnville OR
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.75 qt Mash- Water heated to 167 Strike 167 °F 155 °F 60 min
19.5 qt Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.4 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Can Use 2 tbs Burton Salts in lieu of Gypsum, Epsom Salts and Calcium Carbonate.

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  • Last Updated: 2025-05-04 17:24 UTC