Brew Day: 1822 London Ale-April 14, 2010

Brewday: 1822 London Ale - April 14, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.052	Colour [SRM(EBC)]:	7.82(15.40)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	44.23

Preboil Values:

Mash water volume [ltr (gal)]:	20.45 (5.40)	Mash tun volume [ltr (gal)]:	29.66 (7.83)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.050

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.058	mash items only	1.058

Style: 8C. Extra Special/Strong Bitter (English Pale Ale)

Description:

1822 'London Ale' adapted by Randy Mosher pp. 180 Radical Brewing

Estimated Original Gravity[SG]: 1.058	Estimated Final Gravity[SG]: 1.018	Alcohol By Volume[%]: 5.32
Bitterness [IBU]: 44.23	Colour [SRM(EBC)]: 7.82 (15.40)
Balance: 1.416	BU:GU ratio: 0.769

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Acid Rest	infusion	40.00 (104.00)	20
Sacchrification	infusion	67.50 (153.50)	60
Mash Out	infusion	75.60 (168.08)	10

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Malt	1.007	11.57%	808.89 (1.78)	11.86%
Pale Malt (2 Row) UK	1.051	88.43%	6008.89 (13.25)	88.14%

Hops

Hop Utilisation Method: Rager

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	44.23	100.00%	80.89 (2.85)	90.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
London ESB Ale - Wyeast 1968	very high	69.00%	18.00 (64.40)	22.00 (71.60)	10% ABV

Miscellaneous

Name	Type	Use	Amount	Time [Minutes]
Irish Moss	fining	boil	0.56 (0.15) [ltr (gal)]	(Not Available)
Grapefruit Peel	flavor	boil	1.11 (0.29) [ltr (gal)]	10.0
Orange Peel	flavor	boil	2.23 (0.59) [ltr (gal)]	10.0
Ginger Powder	spice	secondary	13.36 (3.53) [ltr (gal)]	(Not Available)
Coriander Seed	spice	boil	9.46 (2.50) [ltr (gal)]	10.0
Calcium Chloride	wateragent	mash	8.91 (2.35) [ltr (gal)]	(Not Available)
Calcium Sulfate	wateragent	mash	5.57 (1.47) [ltr (gal)]	(Not Available)
Epsom Salt	wateragent	mash	2.23 (0.59) [ltr (gal)]	(Not Available)
Salt	wateragent	secondary	1.34 (0.35) [ltr (gal)]	(Not Available)

Estimated required yeast cells (billion):

223.19

Dried yeast (gm):	11.87

No of liquid yeast(Wyeast/Whitelabs) packs:	2.37	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	316.58	(Assumes 25% trub and 94% viability)
One day settling	158.29	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	82.66	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Acid Rest	Infusion	40.00 (104.00)	20	7.21 (1.91)	47.36 (117.25)	1.06
Sacchrification	Infusion	67.50 (153.50)	60	7.22 (1.91)	95.00 (203.00)	2.12
Mash Out	Infusion	75.60 (168.08)	10	6.03 (1.59)	95.00 (203.00)	3.00

Mash Details

Mash water required [ltr (gal)]:	20.45 (5.40)	Mash tun volume required [ltr (gal)]:	29.66 (7.83)
Grain Weight [gms (lbs)]:	6817.78 (15.03)	Mash gravity @ 100% conversion [SG]:	1.059

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.19 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.63	14.50	70.40	81.73
2	14.50	14.50	29.71	34.49
Combined	19.13	29.00	50.05	58.11

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67