Recipe: 1822 London Ale
Style: 8C. Extra Special/Strong Bitter (English Pale Ale)Description:
1822 'London Ale' adapted by Randy Mosher pp. 180 Radical Brewing
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Target Volume [ltr (gal)]: 24.00 (6.34)Alcohol By Volume: 4.67%
Estimated Original Gravity [SG]: 1.050
Estimated Final Gravity [SG]: 1.016
Estimated Attenuation: 69.00%
Estimated Mash Efficiency: 65.00%
Bitterness [IBU]: 50.44
Color [SRM(EBC)]: 8.58 (16.91)
BU:GU ratio: 1.000
Balance: 1.842
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
100.00 (0.22) Amber Malt 1.001 1.61%
310.00 (0.68) Brown Malt 1.002 4.99%
2900.00 (6.39) Pale Malt (2 Row) UK 1.024 46.70%
2900.00 (6.39) Pale Malt (2 Row) US 1.024 46.70%
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Hops:Hop Utilisation Method: Rager
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
76.00 (2.68) East Kent Goldings 5.00% 50.44 100.00% 90.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
London ESB Ale - Wyeast 1968 69.00% 18.00 (64.40) 22.00 (71.60)
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Miscellaneous:Name Type Use Amount Time[Mins]
Irish Moss Fining Boil 0.50 (0.13) [ltr (gal)] 10.0
Grapefruit Peel Flavor Boil 1.00 (0.26) [ltr (gal)] 10.0
Orange Peel Flavor Boil 2.00 (0.53) [ltr (gal)] 10.0
Yeast Nutrient Other Boil 0.96 (0.25) [ltr (gal)] 10.0
Ginger Powder Spice Secondary 12.00 (3.17) [ltr (gal)]
Coriander Seed Spice Boil 8.50 (2.25) [ltr (gal)] 10.0
Calcium Chloride Wateragent Mash 6.00 (1.59) [ltr (gal)]
Calcium Sulfate Wateragent Mash 4.00 (1.06) [ltr (gal)]
Epsom Salt Wateragent Mash 0.50 (0.13) [ltr (gal)]
Salt Wateragent Secondary 1.20 (0.32) [ltr (gal)]
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Acid Rest Infusion 40.00 (104.00) 20
Sacchrification Infusion 68.50 (155.30) 60
Mash Out Infusion 75.60 (168.08) 10
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