Batch Size10.294 galBoil Size12.194 gal
Boil Time60.000 minEfficiency70%
ABV3.5%Bitterness28.1 IBU (Tinseth)
Color8.4 srm (Mosher)Calories (per 12 oz.)133


Total grain: 16.461 lb
Cara-Pils/DextrineGrain15.750 ozYesNo72%2.0 srm
Caramel/Crystal Malt - 60LGrain7.875 ozYesNo74%60.0 srm
Chocolate Malt (UK)Grain1.750 ozYesNo73%450.0 srm
Pale Malt (2 Row) UKGrain14.875 lbYesNo78%3.0 srm


Kent Goldings4%1.540 ozBoil45.000 minPellet10.5
Kent Goldings4%1.540 ozBoil0.000 sPellet0.0
Northern Brewer8.1%1.750 ozFirst Wort60.000 minPellet17.6


Irish MossFiningBoil1.750 tsp15.000 min
Calcium ChlorideWater AgentMash0.106 oz0.000 s
Calcium Sulfate - GypsumWater AgentMash0.212 oz0.000 s


White - English Ale WLP002AleLiquid0.706 tspPrimary


NameTypeAmountTempTarget TempTime
convertionInfusion4.648 gal172.123 F152.000 F60.000 min
Final Batch SpargeInfusion10.585 gal173.864 F165.200 F15.000 min


  1. Add 15.750 oz Cara-Pils/Dextrine, 15.750 oz Cara-Pils/Dextrine, 15.750 oz Cara-Pils/Dextrine, 14.875 lb Pale Malt (2 Row) UK, to the mash tun.
  2. Bring 4.648 gal water to 172.123 F, 10.585 gal water to 173.864 F, for upcoming infusions.
  3. Add 4.648 gal water at 172.123 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  4. Add 10.585 gal water at 173.864 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Put 0.106 oz Calcium Chloride into mash for 0.000 s.
  6. Put 0.212 oz Calcium Sulfate - Gypsum into mash for 0.000 s.
  7. Do first wort hopping with 1.750 oz Northern Brewer,.
  8. Bring the wort to a boil and hold for 60.000 min.
  9. Boil or steep 7.875 oz Caramel/Crystal Malt - 60L, 1.750 oz Chocolate Malt (UK), .
  10. Put 1.540 oz Kent Goldings into boil for 45.000 min.
  11. Put 1.750 tsp Irish Moss into boil for 15.000 min.
  12. Put 1.540 oz Kent Goldings into boil for 0.000 s.
  13. Stop boiling the wort.
  14. You should have 11.272 gal wort post-boil. You anticipate losing 3.600 qt to trub and chiller loss. The final volume in the primary is 10.372 gal.
  15. Cool wort and pitch White - English Ale WLP002 Ale yeast, to the primary.
  16. Let ferment until FG is 1.013.
  17. Transfer beer to secondary.