English Pale Ale - Strong Bitter
Type: All Grain Date: 19 Jan 2016
Batch Size (fermenter): 5.50 gal Brewer: Chris Wessel
Boil Size: 6.73 gal Asst Brewer:
Boil Time: 60 min Equipment: Chris Equipment
End of Boil Volume 5.73 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.49 gal Est Mash Efficiency 70.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Ingredients
Ingredients Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.0 %
2 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 20.0 %
1.00 oz Pilgrim [11.50 %] - Boil 60.0 min Hop 3 40.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
0.50 oz Challenger [7.50 %] - Boil 10.0 min Hop 5 4.7 IBUs
0.50 oz Challenger [7.50 %] - Boil 1.0 min Hop 6 0.6 IBUs
0.50 oz Progress [6.25 %] - Boil 1.0 min Hop 7 0.5 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.059 SG Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 45.8 IBUs Calories: 242.8 kcal/12oz
Est Color: 13.0 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12 lbs 8.0 oz
Sparge Water: 4.33 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 45.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time
Mash In Add 3.91 gal of water at 167.4 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.96gal, 3.37gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 1.8
Pressure/Weight: 6.66 PSI Carbonation Used: Keg with 6.66 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F