Fuller's 1914 AK - Beer Recipe - Brewer's Friend

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Fuller's 1914 AK

174 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 15 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 1.85 gallons
Post Boil Size: 1.65 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday May 17th 2020
1.053
1.012
5.4%
43.6
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 65.5%
8 oz American - Pale 6-Row8 oz Pale 6-Row 35 1.8 14.5%
7 oz Invert Sugar Syrup7 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 12.7%
3 oz Flaked Corn3 oz Flaked Corn 40 0.5 5.5%
1 oz American - Pale 2-Row - Toasted1 oz Pale 2-Row - Toasted 33 30 1.8%
55 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 31.92 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Aroma 5 min 11.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Gypsum Water Agt Mash --
1.30 g Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
0.35 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 30 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Distilled
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 Gallons  Quarts
Strike water volume (equipment estimates 2.69 g | 10.8 qt) 2.48 9.9  
Mash volume with grains (equipment estimates 2.93 g | 11.7 qt) 2.72 10.9  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.06 g | 8.3 qt) 1.85 7.4  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.65 6.6  
Top off amount 0.1 0.4  
Volume into fermentor 1.75 7  
Total: 2.48 9.9
Equipment Profile Used: System Default
 
Notes

Invert sugar is #2

An interesting experiment but probably not worth doing again. It ended up tasting a bit like a cheaper macro-brew bitter with the adjuncts and high attenuation.

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  • Last Updated: 2020-07-15 14:54 UTC