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Abbott reserve

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dom Anthony
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday February 23rd 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Simpsons - Extra Pale Ale Malt5 kg Extra Pale Ale Malt 35.82 2.2 81.2%
0.30 kg Simpsons - Crystal T500.3 kg Crystal T50 £ 2.72 / kg
£ 0.82 		34 50 4.9%
0.40 kg Crisp Malting - Flaked Torrefied Maize0.4 kg Flaked Torrefied Maize 36.8 0.66 6.5%
0.06 kg Crisp Malting - Black0.06 kg Black £ 3.00 / kg
£ 0.18 		34.5 600 1%
0.40 kg Tate and Lyle - Golden Syrup0.4 kg Golden Syrup 40 1 6.5%
6.16 kg / £ 1.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Fuggles100 g Fuggles Hops Leaf/Whole 3.14 Boil 60 min 34.34 80%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 50.00 / kg
£ 0.75 		Pellet 6.78 Aroma 15 min 6.07 12%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 6.78 Dry Hop at 16 °C 2 days 8%
125 g / £ 0.75
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Essex & Suffolk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 35 75 200 200
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21.1
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.4 L) 18.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.3 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 35.4  
Equipment Profile Used: System Default
"Abbott reserve" British Strong Ale beer recipe by Dom Anthony. All Grain, ABV 6.35%, IBU 40.41, SRM 13.54, Fermentables: ( Extra Pale Ale Malt, Crystal T50, Flaked Torrefied Maize, Black, Golden Syrup) Hops: (Fuggles, East Kent Goldings) Other: (Epsom Salt, Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Public: Yup, Shared
  • Last Updated: 2026-03-13 18:15 UTC