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Stock ale

218 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Tuesday April 28th 2020
1.071
1.014
7.6%
53.8
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 83.9%
180 g United Kingdom - Black Patent180 g Black Patent 27 525 2.2%
180 g United Kingdom - Crystal 60L180 g Crystal 60L 34 60 2.2%
180 g Crisp Malting - Crystal Extra Dark - 120L180 g Crystal Extra Dark - 120L 35 120 2.2%
300 g Molasses300 g Molasses 36 80 3.6%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 6%
8,340 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Challenger60 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 40.71 55.6%
24 g East Kent Goldings24 g East Kent Goldings Hops Leaf/Whole 5 Boil 45 min 8.79 22.2%
24 g Fuggles24 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 4.28 22.2%
108 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 12.1
Mash volume with grains 17
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 27.1 L) 22.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 31.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Lyles dark treacle not molasses. Brett in secondary.
campden

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  • Public: Yup, Shared
  • Last Updated: 2020-05-11 19:27 UTC