Hop on pop

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 355mL)
Carbs: 18 g (Per 355mL)

Created Wednesday January 29th 2020

Original Gravity:

1.047

Final Gravity:

1.014

ABV (standard):

4.34%

IBU (tinseth):

SRM (morey):

4.88

Mash pH

5.66

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Canadian - Pale 2-Row3 kg Pale 2-Row	36	1.75	66.7%
0.25 kg	American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt)	33	1.8	5.6%
0.25 kg	Canadian - Honey Malt0.25 kg Honey Malt	37	25	5.6%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	22.2%
4.5 kg	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
10.5 L		Strike	67 °C	60 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 86 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

New England Pale Ale

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	2	2	175	90	0
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units
Total mash water needed	9.78	39.1
Strike water volume at mash thickness of 1.43764 qt/lb	3.57	14.3
Remaining sparge water volume	6.21	24.9
Grain absorption losses	-2.48	-9.9
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	7.05	28.2
Boil off losses	-1.5	-6
Amount going into fermentor	5.55	22.2
Total:	9.78	39.1

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Last Updated: 2020-01-29 20:50 UTC