Brewday: April 14, 2010 - 1822 London Ale
Summary
| Volume to fermenter[ltr (gal)]: | 23.00 | Original Gravity[SG]: | 1.052 |
|---|---|---|---|
| Mash Efficiency [%]: | 75.00% | Bitterness[IBU]: | 44.23 |
| Colour [SRM(EBC)]: | 7.82(15.40) |
Mash
| Mash water volume [ltr (gal)]: | 20.45 (5.40) | Mash tun volume required[ltr (gal)]: | 29.66 (7.83) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 6817.78 (15.03) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Amber Malt | 808.89 (1.78) | |
| Pale Malt (2 Row) UK | 6008.89 (13.25) | |
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 gravity @ 100% conversion [SG]: | 1.059 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 75.00 % | Max expected efficiency | 82.19 % |
|---|
| 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:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 29.00 (7.66) | @ mash out temp. | 29.69 (7.84) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.050 |
Boil
Hops:
Hop Utilisation Method: Rager| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| East Kent Goldings | 4.75% | 44.23 | 80.89 (2.85) | 90.00 |
Miscellaneous
| Name | Type | Use | Amount | Actual | 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) |
Postboil Values:
| Evaporation [ltr (gal)]: | 4.00 (1.06) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 26.72 (7.06) | @ boiling temp. | 27.84 (7.35) |
| Postboil target gravity [SG]: | 1.058 | mash items only | 1.058 |
| Boiler loses [ltr (gal)]: | 2.00 (0.53) |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| London ESB Ale - Wyeast 1968 | 18.00 (64.40) | 22.00 (71.60) |
| 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) |