Takomo English pale ale - Beer Recipe - Brewer's Friend

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Takomo English pale ale

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 77 liters (fermentor volume)
Pre Boil Size: 85 liters
Post Boil Size: 77 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday December 23rd 2019
1.054
1.013
5.4%
35.5
8.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg United Kingdom - Maris Otter Pale15 kg Maris Otter Pale 38 3.75 92%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 3.1%
0.60 kg German - Acidulated Malt0.6 kg Acidulated Malt 27 3.4 3.7%
0.20 kg United Kingdom - Crystal 90L0.2 kg Crystal 90L 33 90 1.2%
15 kg United Kingdom - Maris Otter Pale15 kg Maris Otter Pale 38 3.75 47.9%
31.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Pellet 5.1 First Wort 0 min 9.32 12.5%
50 g Challenger50 g Challenger Hops Pellet 5.1 Boil 60 min 8.47 12.5%
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 4.1 Boil 60 min 13.62 25%
150 g East Kent Goldings150 g East Kent Goldings Hops Pellet 4.1 Boil 5 min 4.07 37.5%
50 g Challenger50 g Challenger Hops Pellet 8.5 First Wort 0 min 12.5%
400 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 359 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
calcium chlroride cacl2 2g
gypsum caso4 6 g
Espsom MgSO4 2 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L Strike 75 °C 65 °C 60 min
48 L Strike 75 °C 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 84.7 L. Suggest reducing initial water volume to 45.4 L and adding 39.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 114.56 L. Suggest reducing strike water volume to 24.74 L and adding 69.16 L sparge/top-off. 93.9
Strike water volume at mash thickness of 3 L/kg 93.9
Mash volume with grains 114.6
Grain absorption losses -31.3
Remaining sparge water volume (equipment estimates 23 L) 23.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 84.7 L) 85
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil Volume 77
Going into fermentor 77
Total: 117.2  
Equipment Profile Used: System Default
"Takomo English pale ale" Strong Bitter beer recipe by LassiL. All Grain, ABV 5.36%, IBU 35.49, SRM 7.98, Fermentables: (Maris Otter Pale, Crystal 60L, Acidulated Malt, Crystal 90L) Hops: (Challenger, East Kent Goldings)
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  • Last Updated: 2019-12-27 14:55 UTC