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Pub ale

155 calories 17 g 12 oz
Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Saturday November 12th 2016
1.047
1.013
4.49%
23.87
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 55.9%
32 oz American - Pale 2-Row - Toasted32 oz Pale 2-Row - Toasted 33 30 18.6%
8.30 oz American - Carapils (Dextrine Malt)8.3 oz Carapils (Dextrine Malt) 33 1.8 4.8%
3.40 oz American - Caramel / Crystal 60L3.4 oz Caramel / Crystal 60L 34 60 2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.3%
10.73 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Northern Brewer21 g Northern Brewer Hops Pellet 7.8 First Wort 0 min 12.11 33.3%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5 Boil 45 min 11.76 33.3%
21 g East Kent Goldings21 g East Kent Goldings Hops Leaf/Whole 5 Aroma 0 min 33.3%
63 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.375 gal mash in temp/amount/time to hit 151 degrees -- 167 °F 90 min
3.375 qt Sparge 168 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 265 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Standard/Ordinary Bitter, ABV 4.49%, IBU 23.87, SRM 10.3, Fermentables: (Maris Otter Pale, Pale 2-Row - Toasted, Carapils (Dextrine Malt), Caramel / Crystal 60L, Flaked Oats, Flaked Wheat) Hops: (Northern Brewer, East Kent Goldings)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-27 16:29 UTC
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