Full Monty British Ale - Beer Recipe - Brewer's Friend

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Full Monty British Ale

182 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dennis Collins, AHA winner
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday September 12th 2017
1.055
1.015
5.3%
34.4
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.33 lb United Kingdom - Pearl7.33 lb Pearl 37 2.1 65.3%
0.92 lb American - Vienna0.92 lb Vienna 35 4 8.2%
0.92 lb German - CaraRed0.92 lb CaraRed 34 20 8.2%
0.92 lb United Kingdom - Crystal 60L0.92 lb Crystal 60L 34 60 8.2%
7.33 oz American - Caramel / Crystal 20L7.33 oz Caramel / Crystal 20L 35 20 4.1%
7.33 oz American - Wheat7.33 oz Wheat 38 1.8 4.1%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 1.9%
11.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.92 oz Challenger0.92 oz Challenger Hops Pellet 8.2 Boil 60 min 28.52 57.1%
0.69 oz East Kent Goldings0.69 oz East Kent Goldings Hops Pellet 4.5 Boil 15 min 5.82 42.9%
1.61 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 14 10 50 175 145
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Infusion -- 152 °F 60 min
8.3 qt Sparge -- 165 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.61 22.5  
Mash volume with grains 6.51 26  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 3.1 g | 12.4 qt) 3.54 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Fully Monty British Ale | Special/Best/Premium Bitter

INGREDIENTS
For 6.5 Gallons (24.61 L)
8.0 lb (3.63 kg) Fawcett Pearl malt
1.0 lb (0.45 kg) Vienna malt
1.0 lb (0.45 kg) CaraRed® malt
1.0 lb (0.45 kg) 60° L crystal malt
8.0 oz (227 g) 20° L crystal malt
8.0 oz (227 g) wheat malt
1.0 oz (28 g) Wye Challenger pellets, 8.2% a.a. (60 min)
0.75 oz (21 g) E.K. Goldings pellets, 4.5% a.a. (15 min)
Wyeast 1028 London Ale yeast (1.5 L starter)
SPECIFICATIONS
Original Gravity: 1.053
Final Gravity: 1.01
ABV: 5.64%
DIRECTIONS
Mash at 152° F (67° C) for 60 minutes.
Primary fermentation for 14 days at 68° F (20° C).
Secondary fermentation for 14 days at 68° F (20° C).
Forced CO2 to carbonate (2.3 vol).

Last Updated and Sharing
 
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  • Last Updated: 2017-09-30 16:19 UTC