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Old Robbo too

250 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 120 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Wheeler
Calories: 250 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Wednesday October 11th 2017
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OG: 1.076 FG: 1.012 ABV: 8.4% IBU: 37

1.081
1.018
8.4%
35.2
19.3
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5,100 g Gladfield - Ale Malt5100 g Ale Malt 37.4 2.8 82.5%
460 g Corn Sugar - Dextrose460 g Corn Sugar - Dextrose 42 0.5 7.4%
460 g Gladfield - Dark Crystal Malt460 g Dark Crystal Malt 35.4 96.45 7.4%
160 g Voyager Craft Malt - Chocolate160 g Chocolate 34.5 406.09 2.6%
6,180 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops Pellet 8.5 First Wort 120 min 34.1 55.6%
20 g Goldings20 g Goldings Hops Leaf/Whole 1.25 Boil 10 min 1.1 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Whirlfloc Water Agt Boil 15 min.
3 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 464 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 53.3 g       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Filtered water 1 tsp gypsum into mash tun
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Underlet 21L @ 70 to 25 L Strike 18 °C 66 °C 90 min
Raise to 77 Temperature 66 °C 77 °C 5 min
19 L 20L @ 77 C pH = 4.4 Sparge 77 °C 77 °C 60 min
Starting Mash Thickness: 2.66 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.2
Mash volume with grains 19
Grain absorption losses -5.7
Remaining sparge water volume 22.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.6 L) 31
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 19.4 L) 19
Estimated amount in fermentor 19
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Yeast starter, 1.5 l then 3 l, pitch 2l

Bottle with 2g CBC1 yeast 55 g dextrose 2.9g/500ml

Victory malt was Gladfield biscuit, could be JW amber

Could add 500g sugar inverted for +10 gravity points


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  • Public: Yup, Shared
  • Last Updated: 2026-07-23 00:47 UTC
  • Snapshot Created: 2017-10-11 03:28 UTC
  • Link To Parent Recipe