Brewer's Friend

Print

022 - English Strong

275 calories 26.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Randy Daily/Paul Croas
Calories: 275 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Tuesday August 7th 2018
1.083
1.018
8.5%
50.5
21.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb United Kingdom - Maris Otter Pale26 lb Maris Otter Pale 38 3.75 58.1%
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 11.2%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 8.9%
32 oz Molasses32 oz Molasses 36 80 4.5%
2 lb United Kingdom - Carastan (30/37)2 lb Carastan (30/37) 35 34 4.5%
1.50 lb United Kingdom - Extra Dark Crystal 120L1.5 lb Extra Dark Crystal 120L 33 120 3.4%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 0.6%
4 lb Chateau Montisque4 lb Chateau Montisque 33 26 8.9%
44.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crosby Hop Farm - Denali1 oz Denali Hops Pellet 15.5 First Wort 0 min 16.34 28.6%
1 oz Crosby Hop Farm - denali1 oz denali Hops Pellet 15.5 Boil 60 min 14.85 28.6%
1 oz Crosby Hop Farm - denali1 oz denali Hops Pellet 15.5 Boil 45 min 13.63 28.6%
0.50 oz Crosby Hop Farm - Denali0.5 oz Denali Hops Pellet 15.5 Boil 30 min 5.71 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.34 each Whirfloc Fining Boil 10 min.
1.55 tsp Yeast Nutrient Other Boil 10 min.
18 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
13 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
8g gypsum (2 tsp)
4g table salt (.6 tsp)
12g calcium chloride (2.7 tsp)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 gal No Sparge Infusion -- 150 °F 75 min
Temperature -- 168 °F 20 min
8 gal Fly Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.63 gal (70.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.63 gal (22.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.45 gal (77.81 qt). Suggest reducing strike water volume to 8.58 gal (34.32 qt) and adding 7.45 gal (29.81 qt) sparge/top-off. 16.03 64.1  
Strike water volume at mash thickness of 1.5 qt/lb 16.03 64.1  
Mash volume with grains 19.45 77.8  
Grain absorption losses -5.34 -21.4  
Remaining sparge water volume (equipment estimates 7.03 g | 28.1 qt) 7.39 29.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 17.63 g | 70.5 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 23.43 93.7
Equipment Profile Used: System Default
 
Notes

Paul Croas - 5 gallons on WLP 005
Randy Daily - 5 gallons on WLP007
Randy Daily - 5 gallons on WLP041

Last Updated and Sharing
 
303
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-25 05:06 UTC