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1933 Whitbread DB

204 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 90 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created Saturday June 12th 2021
1.061
1.020
5.4%
47.2
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb United Kingdom - Optic5.25 lb Optic 38 2.1 46.1%
3.50 lb American - Pale 6-Row3.5 lb Pale 6-Row 35 1.8 30.7%
0.15 lb American - Chocolate0.15 lb Chocolate 29 350 1.3%
2.25 lb GB - Invert Sugar No 32.25 lb Invert Sugar No 3 36 45.6 19.7%
0.25 lb Viking - Cookie Malt0.25 lb Cookie Malt 37 25.4 2.2%
11.40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.7 Boil 110 min 18.82 33.3%
2 oz Goldings2 oz Goldings Hops Pellet 5 Boil 30 min 28.33 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.4 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
 
Notes

Brewed 23 Oct '21, bottled 12 Nov '21
OG 1.052, FG .005
Recipe is from beer Historian Ronald Pattinson of "Shut Up About Barclay Perkins" blog.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-24 21:35 UTC
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