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Old P

233 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Doug
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday April 11th 2019
1.070
1.019
6.7%
37.5
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 81.1%
1.50 lb Briess - LME Pale Ale1.5 lb LME Pale Ale - (late boil kettle addition) 34.5 6 6.1%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 4.1%
0.75 lb Briess - LME Porter0.75 lb LME Porter 37.6 17 3%
0.50 lb Briess - Brewers Torrified Wheat0.5 lb Brewers Torrified Wheat 35 1.5 2%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 1%
0.15 lb Belgian - Special B0.15 lb Special B 34 115 0.6%
24.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6 Boil 75 min 23.93 50%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 5.1 Boil 30 min 13.6 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
10 g Whirlfloc Water Agt Whirlpool 30 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 149 °F 60 min
3 gal Sparge -- 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 11.87 gal (47.49 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.8 39.2  
Mash volume with grains 11.59 46.4  
Grain absorption losses -2.8 -11.2  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 6.19 24.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 12.27 g | 49.1 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.99 64
Equipment Profile Used: System Default
"Old P" British Brown Ale beer recipe by Doug. All Grain, ABV 6.7%, IBU 37.52, SRM 16.68, Fermentables: (Pale 2-Row, LME Pale Ale, Crystal 60L, LME Porter, Brewers Torrified Wheat, Roasted Barley, Pale Chocolate, Special B) Hops: (East Kent Goldings, Fuggles) Other: (Gypsum, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2019-04-11 19:09 UTC