Stage IV

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Duncan
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Monday May 27th 2024

English Pale Ale

by jgt

OG: 1.054 FG: 1.015 ABV: 5.2% IBU: 30

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.6%

IBU (tinseth):

32.3

SRM (morey):

7.9

Mash pH

n/a

Cost £

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
250 g	Crisp Malting - Dark Munich250 g Dark Munich	£ 0.00 / kg £ 0.00	36.3	19	6.2%
175 g	Crisp Malting - Wheat Malt175 g Wheat Malt	£ 0.00 / kg £ 0.00	37.26	2	4.4%
20 g	Simpsons - Aromatic Malt20 g Aromatic Malt	£ 0.00 / kg £ 0.00	33	23.04	0.5%
250 g	Crisp Malting - Cara Gold malt250 g Cara Gold malt	£ 0.00 / kg £ 0.00	34	6	6.2%
3.30 kg	Crisp Malting - Best Ale3.3 kg Best Ale	£ 0.00 / kg £ 0.00	37.5	3	82.3%
15 g	Crisp Malting - Black15 g Black	£ 0.00 / kg £ 0.00	34.5	600	0.4%
4,010 g / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Charles Faram - Ernest25 g Ernest Hops	£ 0.00 / g £ 0.00	Pellet	4.46	Boil	15 min	8.47	40.3%
12 g	Barth-Haas - Endeavour12 g Endeavour Hops	£ 0.00 / g £ 0.00	Pellet	12.1	Boil	90 min	23.78	19.4%
25 g	Charles Faram - Ernest25 g Ernest Hops	£ 0.00 / g £ 0.00	Pellet	4.46	Boil	0 min		40.3%
62 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Charles Faram - Ernest (Pellet) 50 g Ernest (Pellet) Hops	£ 0.00 / g £ 0.00	8.47	80.6%
12 g	Barth-Haas - Endeavour (Pellet) 12 g Endeavour (Pellet) Hops	£ 0.00 / g £ 0.00	23.78	19.4%
62 g / £ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	irish moss	£ 0.00 / g £ 0.00	Other	Mash	10 min.

Yeast

Mangrove Jack - Liberty Bell Ale M36

Amount:	1 Each	Cost:	£ 0.00 / each £ 0.00
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	17 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	6	0	0	0
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	14.6
Mash volume with grains	17.3
Grain absorption losses	-4
Remaining sparge water volume	15.3
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 25 L)	25
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	19
Going into fermentor	19
Total:	29.9
Equipment Profile Used:	System Default

Notes

Base malt is Crisp Plummage Archer Malt EBC 3.6 but wasn't in the menu. Aromatic malt is only to use it up!

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Last Updated: 2025-08-02 18:48 UTC

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Stage IV