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Country Ale

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bryan Maloney
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Friday July 18th 2025

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

22.1

SRM (morey):

11.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.75 lb	Crisp Malting - Chevallier Heritage Malt10.75 lb Chevallier Heritage Malt	36.3	3	89.6%
1.25 lb	Crisp Malting - Brown Malt1.25 lb Brown Malt	32.7	65	10.4%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Leaf/Whole	4.8	Boil	90 min	8.33	33.3%
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Leaf/Whole	4.8	Boil	60 min	7.79	33.3%
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Leaf/Whole	4.8	Boil	30 min	5.98	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Mount Hood (Leaf/Whole)		22.1	99.9%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.75 gal	Strike	165 °F	152 °F	180 min
3.75 gal	Infusion	145 °F	140 °F	180 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Kentucky River II Station, diluted 50%

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
37	10	9	16	40	171.546
Mash Chemistry and Brewing Water Calculator

Notes

This began as: To Brewe Beer: X. quarters malte, ij. quarters wheet, ij. quarters ootes, xl. ll'. weight of hoppys. To make lx. barells of sengyll beer. (Richard Arnold, 1502)

Estimated pH is not necessarily reliable because of custom additions. Mashing time is extended to deal with expected lower conversion rates.

The reason there is no "priming information" is because this is primed with wort.

On bottling day, create a wort with the following grains:
Riverbend Heritage Malt: 3.25 oz
Wheat: 0.87 oz
Oats: 0.62 oz.

Bring 1 quart water to 155 degrees. Add malts and mash an hour. Strain out grains and boil 20 minutes. Cool and add to clarified (post secondary) beer before bottling.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-08-08 20:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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