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Party Like It's 999

Method: All Grain
Style: London Brown Ale
Boil Time: 0 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bob Auger
Calories: 236 calories (Per 12oz)
Carbs: 20 g (Per 12oz)

Created: Wednesday July 27th 2016

Original Gravity:

1.072

Final Gravity:

1.012

ABV (standard):

7.9%

IBU (tinseth):

0.0

SRM (morey):

16.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	United Kingdom - Maris Otter Pale3 lb Maris Otter Pale	38	3.75	25.5%
1 lb	Honey Malt1 lb Honey Malt	37	25	8.5%
0.50 lb	United Kingdom - Crystal 30L0.5 lb Crystal 30L	34	30	4.3%
0.50 lb	Smoked Malt0.5 lb Smoked Malt	37	3	4.3%
0.50 lb	United Kingdom - Crystal 60L0.5 lb Crystal 60L	34	60	4.3%
3 lb	United Kingdom - Oat Malt3 lb Oat Malt	28	2	25.5%
3 lb	United Kingdom - Wheat3 lb Wheat	37	2	25.5%
0.25 lb	Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt	32.2	230	2.1%
11.75 lbs / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Infusion	175 °F	160 °F	120 min
2 gal	Strike	151 °F	152 °F	60 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 160 °F

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
5.5 g chalk, 3.5 g baking soda, 15 g gypsum, 10 g epsom, 8 g kosher salt to match well water profile of south central England.
Mash Chemistry and Brewing Water Calculator

Notes

Medieval ale.
At end of mash, add boiling water to reach 170 F then go directly to fermentor - no sparge, no boil!
Let cool in fermenter before pitching yeast (~12 hours).
Open fermentation - cloth cover only. Fermentation was slow and no foam cap.
Drinkable as soon as fermentation stoped in about a week.
Really funky at first, but settled down in a few more weeks.
Bottled for aging with no priming sugar, but still over-carbonated a bit - try lower mash temp next time.
Not sweet at all, like everyone says it would be without hops.
After 3-4 months it is really quite good with toasty malt, a little smoke, and lingering wild yeast funkiness. Dry, not sweet.

Last Updated and Sharing

1,085

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Brews

Public: Yup, Shared
Last Updated: 2023-09-12 17:02 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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