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Harold's sloop

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 74% (brew house)
Source: jason apter
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday May 19th 2016
1.060
1.013
6.2%
29.6
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 82.5%
0.50 lb American - Victory0.5 lb Victory 34 28 4.3%
0.50 lb United Kingdom - Carastan (30/37)0.5 lb Carastan (30/37) 35 34 4.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.52 lb Corn Sugar - Dextrose0.52 lb Corn Sugar - Dextrose 46 0.5 4.5%
11.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.1 Boil 60 min 18.11 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.1 First Wort 0 min 10.97 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 3.6 Boil 1 min 0.55 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2/3 cup       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
added 1/2 iblspoon burton salts to mash, brought pH all the way down to 5 despite pretty pale malt. next time back off a little to 1 tspn. Also dechlorinated the water for the first time.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 151 °F 60 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 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.46 17.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.59 34.3
Equipment Profile Used: System Default
 
Notes

i expect IBU to be around 40, with sugar added at end of boil and first wort hops coming in around 20 ibu, not11. Plus dextrose added 15 mins from end of boil. Got better than expected utilizatikon, normall around 68-70, this time I did a thinner mash for 80 mins and got 74%

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  • Last Updated: 2016-05-24 21:24 UTC