Amount | Malt/Grain | % |
---|---|---|
23.00 pounds | Pale Malt, Maris Otter | 83.3% |
1.50 pounds | Brown Malt (Simpsons) | 5.4% |
1.00 pounds | Crystal, Dark (Simpsons) | 3.6% |
1.00 pounds | Crystal, Medium (Simpsons) | 3.6% |
0.62 pounds | Chocolate, Pale | 2.2% |
0.50 pounds | Special B Malt | 1.8% |
27.62 pounds | Total Grain Weight | 100% |
Amount | Non-Fermentable | Time |
---|---|---|
0.74 | PB2 Powder | 14400 minutes |
0.11 | Peanut Butter Extract | 14400 minutes |
Amount | Hop | Time | AA | |||
---|---|---|---|---|---|---|
1.00 ounces | Magnum | 60 min | 12.0% | |||
0.50 ounces | East Kent Goldings (EKG) | 20 min | 5.0% | |||
0.50 ounces | East Kent Goldings (EKG) | 0 min | 5.0% | |||
2.00 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Amount |
---|---|---|---|
London Ale III | Wyeast | 1318 | 5000 ml |
Mash profile for most well-modified malts.
# | Name | Time | Temp. | Description |
---|---|---|---|---|
1 | Mash In | 45 min. | 158°F | Add 70% of mash water at 171° F / 77° C |
2 | Mash Out | 10 min. | 168°F | Add 30% of mash water at 197° F / 92° C |
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
Date Brewed: | |
---|---|
Brewer/Assistant: |
Target | Actual | Notes | |
---|---|---|---|
Strike Water Amount: | 9.2 | ||
Strike Water Temperature: | |||
Mash Temperature(s): | |||
Mash Time: | |||
Sparge Water Amount: | 8.8 | ||
Sparge Water Temperature: | |||
Pre-Boil Gravity: | |||
Pre-Boil Amount: | 12.1 | ||
Post-Boil Amount: | 11 | ||
Boil Time: | 60 | ||
OG: | 1.060 / 14.7° P | ||
Mash PH: | |||
Boil PH: | |||
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