#148 Lorimer and Clark

Hittade denna historiska Ale på Ron Pattisons blog. Ska bli spännande att se vad det blir. http://barclayperkins.blogspot.com/2016/10/lets-brew-wednesday-1933-lorimer-clark.html

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 L 180 min 125.25 10.44 1.091 1.022 9.13
Actuals 1.091 1.022

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
British Strong Ale 17 A 1.055 - 1.08 1.015 - 1.022 30 - 60 8 - 22 0 - 0 5.5 - 8 %

Fermentables

Name Amount %
Dry Malt Extract - Extra Light 1.5 kg 46.92
Maris Otter Pale 1 kg 31.28
German - Pale Ale 500 g 15.64
Invert Sugar Syrup 120 g 3.75
Finland - Crystal Malt 300 70 g 2.19
German - Carafa III 7 g 0.22

Hops

Name Amount Time Use Form Alpha %
Fuggles 40 g 90 min Boil Pellet 4.5
Fuggles 30 g 60 min Boil Pellet 4.5
East Kent Goldings 35 g 30 min Boil Pellet 5.2

Miscs

Name Amount Time Use Type
Chalk 0.5 g 60 min Mash Water Agent
Gypsym 1 g 60 min Mash Water Agent
Lactic acid 1.5 g 60 min Mash Water Agent
Table Salt 1 g 60 min Mash Water Agent
Protafloc 0.5 g 15 min Boil Fining
Jästnäring / 0.07 Kilograms 1 g 10 min Boil Other
Clarity Ferm 5 g 0 min Primary Fining
Dansukker - Vit Sirap / 0.54 Kilograms 45 g 0 min Bottling Other

Yeast

Name Lab Attenuation Temperature
Edinburgh Scottish Ale Yeast WLP028 (WLP028) White Labs 74% 18.33°C - 21.11°C

Mash

Step Temperature Time
58°C 10 min
64°C 45 min
70°C 25 min
78°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

Notes

From the beer blog Shut Up About Barclay Perkins:
http://barclayperkins.blogspot.com/2016/10/lets-brew-wednesday-1933-lorimer-clark.html

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