G24 Braggot ESB - Beer Recipe - Brewer's Friend

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G24 Braggot ESB

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 77% (brew house)
Source: JH
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Tuesday November 7th 2017
1.060
1.017
5.8%
30.3
15.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 67.7%
1.82 kg Honey1.816 kg Honey - (late boil kettle addition) 42 2 15.4%
1 kg United Kingdom - Crystal 140L1 kg Crystal 140L 33 140 8.5%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 8.5%
11.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Admiral50 g Admiral Hops Leaf/Whole 14.5 Boil 15 min 17.74 25%
100 g Worcester Goldings100 g Worcester Goldings Hops Leaf/Whole 5.5 Boil 5 min 5.41 50%
50 g Admiral50 g Admiral Hops Leaf/Whole 14.5 Boil 5 min 7.13 25%
200 g / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 553 B cells required
s04
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 553 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Strong ESB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 5 70 200 60 40
Gypsum 5g
Salt 10g
Cal Chlor 12g

PH 5.38 with no acids added
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 69 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.7 L. Suggest reducing initial water volume to 44.22 L and adding 11.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 25
Mash volume with grains 31.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 41.4 L) 41.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.5 L) 56
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 50
Going into fermentor 50
Total: 66.9  
Equipment Profile Used: System Default
 
Notes

mash in 2pm

Boil start 4.45
Hop 1 at 5.30

FG 1.020 on 19/11/2017 - 1.816kg coop clear honey added.

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  • Last Updated: 2017-11-19 16:30 UTC