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British Cuisine

125 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.5 gallons
Pre Boil Gravity: 8.7 °P (recipe based estimate)
Post Boil Gravity: 9.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 125 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Tuesday April 23rd 2024
9.5 °P
2.4 °P
3.7%
17.9
22.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Crisp Malting - Finest Maris Otter16 lb Finest Maris Otter 36.8 2.4 69.6%
6 lb Briess - Special Roast6 lb Special Roast 33 40 26.1%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 10.92 11.1%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 6.99 88.9%
4.50 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
idk like 2 teaspoons CaHCO3, whos knows. Maybe a quarter of NASO4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 170 °F 159 °F 90 min
7.5 gal Fly Sparge 155 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.67 gal (66.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.67 gal (18.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 10.06 40.3  
Mash volume with grains 11.9 47.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 9.73 g | 38.9 qt) 9.56 38.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.67 g | 66.7 qt) 16.5 66  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 15.15 60.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 15 60  
Total: 19.63 78.5
Equipment Profile Used: System Default
 
Notes

The exact maltster that they get their maris otter from will make a really big deal in this. Both extract and diastatic vary wildly. Cross your fingers i guess.

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  • Last Updated: 2024-04-23 01:02 UTC