Barry's English 1 - Beer Recipe - Brewer's Friend

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Barry's English 1

139 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday April 3rd 2020
1.042
1.012
4.0%
34.9
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 47.1%
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 29.4%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 11.8%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.9%
1 lb German - Pilsner1 lb Pilsner 38 1.6 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 20.42 44.4%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 7.85 22.2%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 6.18 22.2%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 2 min 0.43 11.1%
4.50 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 gal Strike 163 °F 152 °F 90 min
1.6 qt Infusion 152 °F 158 °F 5 min
3.2 qt Infusion 158 °F 160 °F 5 min
1.2 qt Infusion 160 °F 163 °F 5 min
2 qt Infusion 163 °F 168 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.17 gal (48.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.17 gal (0.67 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 8.17 g | 32.7 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.17 g | 48.7 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.38 57.5
Equipment Profile Used: System Default
"Barry's English 1" Standard/Ordinary Bitter beer recipe by Blabby Farms. All Grain, ABV 3.97%, IBU 34.88, SRM 8.25, Fermentables: (Maris Otter Pale, Pale Ale Malt 2-Row, CaraVienne, Aromatic, Pilsner) Hops: (East Kent Goldings)
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  • Last Updated: 2020-04-05 15:53 UTC