Batch Size4.790 galBoil Size5.513 gal
Boil Time60.000 minEfficiency70%
OG1.068FG1.016
ABV6.8%Bitterness30.7 IBU (Tinseth)
Color14.9 srm (Morey)Calories (per 12 oz.)226

Fermentables

Total grain: 12.125 lb
NameTypeAmountMashedLateYieldColor
Pale Malt (2 Row) USGrain10.000 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 60LGrain12.000 ozYesNo74%60.0 srm
Black (Patent) MaltGrain2.000 ozYesNo55%500.0 srm
Dry Extract (DME) - LightDry Extract1.250 lbNoNo95%8.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Kent Goldings5.5%0.500 ozBoil3.000 minPellet1.1
Kent Goldings5.5%1.000 ozBoil15.000 minPellet8.5
Fuggles4.5%1.500 ozBoil60.000 minPellet21.1

Misc

NameTypeUseAmountTime
Irish MossFiningBoil1.000 tsp15.000 min

Yeast

NameTypeFormAmountStage
Wyeast - Thames Valley AleAleLiquid0.528 cupPrimary

Mash

NameTypeAmountTempTarget TempTime
Single-step infusionInfusion2.891 gal164.608 F152.000 F60.000 min
Final Batch SpargeInfusion4.287 gal177.178 F165.200 F15.000 min

Instructions

  1. Add 10.000 lb Pale Malt (2 Row) US, 12.000 oz Caramel/Crystal Malt - 60L, 2.000 oz Black (Patent) Malt, 2.000 oz Black (Patent) Malt, to the mash tun.
  2. Bring 2.891 gal water to 164.608 F, 4.287 gal water to 177.178 F, for upcoming infusions.
  3. Add 2.891 gal water at 164.608 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  4. Add 4.287 gal water at 177.178 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Boil or steep 1.250 lb Dry Extract (DME) - Light, .
  7. Put 1.500 oz Fuggles into boil for 60.000 min.
  8. Put 1.000 oz Kent Goldings into boil for 15.000 min.
  9. Put 1.000 tsp Irish Moss into boil for 15.000 min.
  10. Put 0.500 oz Kent Goldings into boil for 3.000 min.
  11. Stop boiling the wort.
  12. You should have 5.040 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 4.790 gal.
  13. Cool wort and pitch Wyeast - Thames Valley Ale Ale yeast, to the primary.
  14. Let ferment until FG is 1.016.
  15. Transfer beer to secondary.