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Brigham Young's Best

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Isleham Brewing Society
Hop Utilization: 98%
Calories: 160 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Saturday December 8th 2018

Original Gravity:

1.048

Final Gravity:

1.015

ABV (standard):

4.4%

IBU (tinseth):

41.7

SRM (morey):

22.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	87%
0.50 lb	United Kingdom - Crystal 70L0.5 lb Crystal 70L	34	70	5.4%
0.40 lb	United Kingdom - Extra Dark Crystal 160L0.4 lb Extra Dark Crystal 160L	33	160	4.3%
0.30 lb	United Kingdom - Chocolate0.3 lb Chocolate	34	425	3.3%
9.20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Challenger1 oz Challenger Hops	Pellet	5.7	First Wort	60 min	26.23	27.8%
0.60 oz	Fuggles0.6 oz Fuggles Hops	Pellet	5.6	First Wort	60 min	15.46	16.7%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	0 min		27.8%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	5	Boil	0 min		27.8%
3.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Challenger (Pellet)	26.23	27.8%
0.60 oz	Fuggles (Pellet)	15.46	16.7%
1 oz	Fuggles (Pellet)		27.8%
1 oz	Kent Goldings (Pellet)		27.8%
3.60 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Vorlauf	--	153 °F	60 min
3.1 gal	Strike	164 °F	154 °F	60 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 70 °F

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

Marris Otter is Crisp
All specialty malts are Bairds
The crystal 60 is actually 65.
The crystal 160 is actually 135/165

Reverse Osmosis water used:
2g of Gypsum in mash
3g of CaCl2 in boil
2g of Gypsum in boil

Last Updated and Sharing

496

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Brews

Public: Yup, Shared
Last Updated: 2019-10-14 00:23 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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