Bob
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- S-04
- Yeast Starter
- if liquid
- Additional Yeast or Yeast Starter
- Ringwood; Windsor
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.040
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 34
- Color
- 8
- Primary Fermentation (# of Days & Temp)
- until it\'s finished
- Secondary Fermentation (# of Days & Temp)
- until i\'s bright
- Additional Fermentation
- n/a
- Tasting Notes
- Relatively light body, nice smack of hops in the finish.
Pride of Raubsville
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.50
Anticipated OG: 1.040 Plato: 10.03
Anticipated SRM: 7.7
Anticipated IBU: 33.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.034 SG 8.57 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.75 lbs. Crystal 55L Great Britian 1.034 55
10.0 0.75 lbs. Demerara Sugar Generic 1.041 1
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Target Pellet 10.00 33.6 60 min.
1.0 oz. Goldings - E.K. Whole 4.75 0.0 0 min.
Yeast
-----
DCL Yeast S-04 SafAle English Ale; Wyeast Ringwood; Windsor - all have been used successfully. From a flavor standpoint, I prefer S-04.
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 6.75
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.19 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 175 Time: 10
Total Mash Volume Gal: 2.54 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Further Notes:
This was designed years ago from Designing Great Beers and looking at other recipes. It's a pretty basic English draught ale.
Avoid overcarbonating. No more than 2 volumes in bottle, and 1.8 if draught. Too much carbonic acid gas will mask the hops flavor and negatively impact bitterness.
To calculate for extract/steep or partial mash, simply replace Pale Malt with Pale extract by the following formula:
1 lb Pale Malt = 0.75 lbs LME = 0.6 lbs DME
Enjoy!
THIS JUST IN: I set the recipe up at BMW. There's one for all-grain and one for extract/steep.
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.50
Anticipated OG: 1.040 Plato: 10.03
Anticipated SRM: 7.7
Anticipated IBU: 33.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.034 SG 8.57 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.75 lbs. Crystal 55L Great Britian 1.034 55
10.0 0.75 lbs. Demerara Sugar Generic 1.041 1
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Target Pellet 10.00 33.6 60 min.
1.0 oz. Goldings - E.K. Whole 4.75 0.0 0 min.
Yeast
-----
DCL Yeast S-04 SafAle English Ale; Wyeast Ringwood; Windsor - all have been used successfully. From a flavor standpoint, I prefer S-04.
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 6.75
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.19 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 175 Time: 10
Total Mash Volume Gal: 2.54 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Further Notes:
This was designed years ago from Designing Great Beers and looking at other recipes. It's a pretty basic English draught ale.
Avoid overcarbonating. No more than 2 volumes in bottle, and 1.8 if draught. Too much carbonic acid gas will mask the hops flavor and negatively impact bitterness.
To calculate for extract/steep or partial mash, simply replace Pale Malt with Pale extract by the following formula:
1 lb Pale Malt = 0.75 lbs LME = 0.6 lbs DME
Enjoy!
THIS JUST IN: I set the recipe up at BMW. There's one for all-grain and one for extract/steep.