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London Ale (1820) (OG 1.085)

283 calories 27 carbs
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: 283 calories (Per 355mL)
Carbs: 27 g (Per 355mL)
Created Friday September 8th 2017
1.085
1.019
8.67%
244.65
11.64
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.2 kg United Kingdom - Pale 2-Row8.2 kg Pale 2-Row 38 2.5 100%
8.2 kg Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
12 L See Notes Infusion 66 °C 180 min
Starting Mash Thickness: 1.5 L/kg
 
Yeast
Wyeast - British Cask Ale 1026
Amount:
1
Attenuation (avg):
76%
Flocculation:
Med/High
Optimum Temp:
17 - 22 °C
Starter:
No
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 13.12 52.5  
Strike water volume at mash thickness of 0.71882 qt/lb 3.25 13  
Remaining sparge water volume 9.87 39.5  
Grain absorption losses -4.52 -18.1  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.35 33.4  
Boil off losses -2.25 -9  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 6.08 24.3  
Total: 13.12 52.5
 
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