Hop on pop

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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

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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