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Prancing Dark Ale

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 32 liters (fermentor volume)
Pre Boil Size: 44.95 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nick M
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday April 28th 2018
1.062
1.014
6.3%
25.6
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.83 kg United Kingdom - Maris Otter Pale7.83 kg Maris Otter Pale 38 3.75 92.8%
0.35 kg United Kingdom - Crystal 90L0.35 kg Crystal 90L 33 90 4.1%
0.13 kg United Kingdom - Pale Chocolate0.13 kg Pale Chocolate 33 207 1.5%
0.13 kg United Kingdom - Roasted Barley0.13 kg Roasted Barley 29 550 1.5%
8.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g East Kent Goldings55 g East Kent Goldings Hops Pellet 5 Boil 60 min 22.98 61.8%
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5 Boil 10 min 2.58 19.1%
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5 Dry Hop 0 days 19.1%
89 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Temperature -- 67 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 30.8
Mash volume with grains 36.4
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 16.6 L) 23.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.1 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 32
Going into fermentor 32
Total: 54.3  
Equipment Profile Used: System Default
 
Notes

Prancing pony black ale style - all grain BIAB. Strike temp 70°C, grain steeped for 60mins with kettle insulated with quilts, flame out. Temp drop to 67°C after 60mins. Checked with 2 x thermometers, grain removed, boiled for 60 mins - took 30mins to get to approx 90°C before boiling started. 55g Goldings hops added 60mins, 17g at 10 mins and 17g dry hopped in fermenter. SG1038, yeast pitched at 23°C. FG1008 day 12, cold crash to 1°C for 5 days. 1 x Keg and bottle 27 stubbies, bulk primed 5.5g/litre.

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  • Last Updated: 2018-05-14 02:41 UTC