London Ale (1820) (OG 1.085) - Beer Recipe - Brewer's Friend

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London Ale (1820) (OG 1.085)

262 calories 25.4 g 330 ml
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Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Durden Park Beer Circle
Calories: 262 calories (Per 330ml)
Carbs: 25.4 g (Per 330ml)
Created: Friday September 8th 2017
1.085
1.019
8.7%
244.7
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.20 kg United Kingdom - Pale 2-Row8.2 kg Pale 2-Row 38 5.17 100%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
425 g East Kent Goldings425 g East Kent Goldings Hops Leaf/Whole 5.92 Boil 90 min 244.65 96.6%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5.92 Dry Hop 0 days 3.4%
440 g / $ 0.00
 
Yeast
Wyeast - British Cask Ale 1026
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med/High
Optimum Temp:
17 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L See Notes Infusion -- 66 °C 180 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 12.3
Mash volume with grains 17.7
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 30.5 L) 28.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.1
Post boil Volume 23
Going into fermentor 23
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

Traditionally these were made by using the first wort drained from a large batch of malt, the rest of which went into lower gravity beers.

It is possible to duplicate this procedure on the small scale by:
i) using a very stiff mash
ii) sparging very slowly
iii) cease collecting wort when the gravity has dropped to a critical value – about 15 below the beer OG.

Change the vessel receiving the wort and continue sparging slowly until the SG of the second wort drops to 50 below the beer OG.
Boil the second, weaker wort until the SG (adjusted to room temperature) has risen to 15 below the beer OG.

Add the first wort and raise to the boil. Add the hops and boil for 1 ½ hours.

Ferment with good quality ale yeast.

Dry hop with 1/2 oz Goldings.

MATURE FOR AT LEAST 1 YEAR.

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  • Last Updated: 2017-09-08 07:00 UTC