PVE-Fuller's London Pride levure sèche
All Grain Recipe
Submitted By: PVE (Shared)
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|Brewer: Moi|| |
|Batch Size: 7.93 gal||Style: Best Bitter (11B)|
|Boil Size: 11.30 gal||Style Guide: BJCP 2015|
|Color: 10.1 SRM||Equipment: All Grain - Large 10 Gal/38 l - Stainless|
|Bitterness: 29.6 IBUs||Boil Time: 60 min|
|Est OG: 1.041 (10.3° P)||Mash Profile: Temperature Mash, 1 Step, Medium Body|
|Est FG: 1.011 SG (2.7° P)||Fermentation: Ale, Three Stage|
|ABV: 4.0%||Taste Rating: 30.0|
|10 lbs 4.07 oz
||Pale Malt, Maris Otter (3.0 SRM)
|1 lbs 13.94 oz
||(fr) CHÂTEAU CARA GOLD® (60.9 SRM)
||Target [9.5%] - Boil 60 min
||Challenger [6.7%] - Boil 15 min
||Northdown [9.4%] - Boil 15 min
||Irish Moss (Boil 10 min)
||SafAle English Ale (DCL/Fermentis #S-04)
Taste NotesNicely balanced, and goes down incredibly smoothly.
IBU:SG ratio was a little off with the efficency problem this last time around.
NotesPer BYO, pitch at 63 F, let rise to 68 F.
Wound up with 7.5 gallons @ 1.039 pre-boil, without squeezing bag. Assume due to large amount of stirring.
Collected 5 gallons @ 1.045. Boil-off was less than projected, and trub losses were higher. Worked out.
Didn’t adjust efficiency for the not-freaking-out-about-stirring method. Hit 65% numbers, resulting in 1.038 OG.
For some reason (I suspect the crush), I had a whopping 1.018 pre-boil. Added 12 ozs. of DME (all I had) and 12 ozs. of sucrose to get it up to 1.031 pre-boil. With a 90 minute boil (water volumes still not correct), I should get 1.042 OG with ~5 gallons.
Got 1.045 OG with ~5 gallons. Oxygenated for 60 seconds, will ferment with WLP002 at 68F.
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