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Pride of Chiswick

Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 90 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Endre
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)

Created: Friday November 15th 2013

Original Gravity:

1.040

Final Gravity:

1.010

ABV (standard):

3.9%

IBU (rager):

33.0

EBC (ebcmorey):

12.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
6 kg	United Kingdom - Golden Promise6 kg Golden Promise	37	6.51	85.7%
0.50 kg	United Kingdom - Crystal 50L0.5 kg Crystal 50L	34	131.93	7.1%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	4.37	7.1%
7 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Target25 g Target Hops	Pellet	11.5	Boil	60 min	20.14	18.5%
40 g	Challenger40 g Challenger Hops	Pellet	7.3	Boil	15 min	5.46	29.6%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5	Boil	15 min	0.94	7.4%
40 g	Northdown40 g Northdown Hops	Pellet	8.6	Boil	15 min	6.43	29.6%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Dry Hop	14 days		14.8%
135 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Target (Pellet) 25 g Target (Pellet) Hops	20.14	18.5%
40 g	Challenger (Pellet) 40 g Challenger (Pellet) Hops	5.46	29.6%
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops	0.94	22.2%
40 g	Northdown (Pellet) 40 g Northdown (Pellet) Hops	6.43	29.6%
135 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.3 L	sugar stand	Infusion	--	64 °C	60 min
17 L		Fly Sparge	--	75 °C	30 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Water Agt	Boil	15 min.
0.50 tsp	wyeast nutrient	Other	Boil	15 min.
1 tsp	Gelatin	Fining	Primary	3 days
0.50 ml	Clarex finings	Fining	Primary	--
0.25 each	Campden tablet	Water Agt	Other	--
0.50 g	Chalk	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
0.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
5 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 330 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1 Volumes

Target Water Profile

Oslo water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash water 1g NaHCO3 2g CaSO4 2g CaCl2 Sparge water 4g CaSO4 4g CaCl2 After boil 1g MgSO4
Mash Chemistry and Brewing Water Calculator

Notes

Inspired by the classic bitters from Fuller's, this is ment to be a cross between London Pride and Chiswick bitter, adjusted for homebrewing.

Oxygenate wort to 12 ppm O2.
Pitch 180 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold for two days or until SG: 1.025.
Lower temp to 17 deg c over 1 day
Hold at 17 deg c til FG 1.012. Rouse yeast underway if necessary.
Once FG i stabile, coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine

Enjoy -

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-08-20 11:45 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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