Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
20 L 60 min 52.9 IBUs 15.9331003 1.083 1.023 8.1 %
Actuals 1.08 1.01 9.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Strong Ale 22 B 1.062 - 1.09 1.014 - 1.024 50 - 100 13.8 - 37.4 2.2 - 2.7 6.3 - 10 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 6 kg 81.3
Corn, Flaked 500 g 6.78
Caramel/Crystal Malt - 20L 300 g 4.07
BEST Pilsener Malz 250 g 3.39
Caramel/Crystal Malt - 40L 200 g 2.71
Caramel/Crystal Malt -120L 80 g 1.08
BEST Roasted Barley 50 g 0.68

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 150 g 15 min Boil Pellet 5
East Kent Goldings (EKG) 100 g 5 min Boil Pellet 5
East Kent Goldings (EKG) 50 g 1 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Baking Soda 1.26 g 60 min Mash Water Agent
Calcium Chloride 1.09 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 0.69 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.55 g 60 min Mash Water Agent
Chalk 0.08 g 60 min Mash Water Agent
Baking Soda 0.25 g 60 min Water Agent
Calcium Chloride 0.22 g 60 min Water Agent
Gypsum (Calcium Sulfate) 0.14 g 60 min Water Agent
Epsom Salt (MgSO4) 0.11 g 60 min Water Agent

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 18.33°C - 20°C

Mash

Step Temperature Time
Mash In 67°C 60 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

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