2017 - 07/24/17 - 1950 Whitbread Best Ale - British Mild Ale - Revision#2 - Beer Recipe - Brewer's Friend

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2017 - 07/24/17 - 1950 Whitbread Best Ale - British Mild Ale - Revision#2

146 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Efficiency: 69% (brew house)
Source: Dr. Sherlock / Ron Pattinson
Calories: 146 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Wednesday May 31st 2017
11.1 °P
2.5 °P
4.6%
27.3
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 58.5%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 34.1%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.9%
4 oz Brown Sugar4 oz Brown Sugar 45 15 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.42 50%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 30 min 11.85 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Infusion -- 151 °F 15 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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Alterations to this recipe V2

-yeast changed to dry yeast
-removed invert sugar and added molasses in place
-lowered base malt by .5 lb
-Marris Otter went up 1 lb
-Crystal 40 replaced Crystal 60 at .4 lbs.
-4 oz molasses changed to 4 oz brown sugar



________Notes from first version___
page 109 from "the Homebrewers Guide to Vintage Beer"

Recipe Alterations:
The crystal 60 was crystal 40

Added one more pound of base malt

Tasting Notes:
A very copper beer in color. Light hops taste and a reasonable malt character. This beer is easy drinking and refreshing. The Whitbread yeast is the star in this beer.

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  • Last Updated: 2017-08-28 03:14 UTC