Young´s Special London Ale #1 - Beer Recipe - Brewer's Friend

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Young´s Special London Ale #1

197 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Calories: 197 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Wednesday December 9th 2015
1.064
1.015
6.4%
33.5
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.47 kg United Kingdom - Maris Otter Pale3.47 kg Maris Otter Pale 38 3.75 92.7%
271.58 g United Kingdom - Crystal 60L271.58 g Crystal 60L 34 60 7.3%
3.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.26 g Fuggles25.26 g Fuggles Hops Pellet 5 Boil 60 min 28.57 48.8%
8.84 g East Kent Goldings8.84 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.96 17.1%
8.84 g East Kent Goldings8.84 g East Kent Goldings Hops Pellet 5 Boil 0 min 17.1%
4.42 g East Kent Goldings4.42 g East Kent Goldings Hops Leaf/Whole 5 Dry Hop 7 days 8.5%
4.42 g Target4.42 g Target Hops Leaf/Whole 11.5 Dry Hop 7 days 8.5%
51.78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.63 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 188 B cells required
S-04
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 0.75 cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.4 L Mash Infusion -- 67 °C 60 min
5.4 L Sparge/Mashout Infusion -- 75 °C --
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 10.5
Mash volume with grains 12.9
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 14.9 L) 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 18
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Going into fermentor 12
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Step by Step
Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C).

Separate 1L of Wort, freeze it and, before bottling, reboil it, caramelizing and add it back into the beer.

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  • Last Updated: 2015-12-09 14:24 UTC