Fjord & Fjell A Tiny Bit(ter)

Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 7.7 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 110 calories (Per )
Carbs: 12.1 g (Per )

Created Wednesday April 12th 2017

Original Gravity:

9.0 °P

Final Gravity:

2.6 °P

ABV (standard):

3.4%

IBU (tinseth):

29.5

EBC (ebcmorey):

27.3

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
6.80 kg	United Kingdom - Maris Otter Pale6.8 kg Maris Otter Pale	38	8.51	83.3%
0.39 kg	German - CaraAroma0.39 kg CaraAroma	34	345.42	4.8%
0.39 kg	United Kingdom - Brown0.39 kg Brown	32	171.96	4.8%
0.29 kg	German - Acidulated Malt0.29 kg Acidulated Malt	27	7.58	3.6%
0.24 kg	Flaked Barley0.24 kg Flaked Barley	32	4.37	2.9%
0.05 kg	United Kingdom - Black Patent0.05 kg Black Patent	27	1399.5	0.6%
8.16 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
55 g	Willamette55 g Willamette Hops	Pellet	5.5	Boil	60 min	21.73	50%
20 g	Willamette20 g Willamette Hops	Pellet	5.5	Boil	20 min	4.78	18.2%
10 g	Willamette10 g Willamette Hops	Pellet	5.5	Boil	10 min	1.43	9.1%
5 g	Belma5 g Belma Hops	Pellet	11.6	Boil	10 min	1.51	4.5%
10 g	Belma10 g Belma Hops	Pellet	11.6	Boil	0 min		9.1%
10 g	Belma10 g Belma Hops	Pellet	11.6	Dry Hop	5 days		9.1%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
85 g	Willamette (Pellet) 85 g Willamette (Pellet) Hops	27.94	77.3%
25 g	Belma (Pellet) 25 g Belma (Pellet) Hops	1.51	22.7%
110 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.5 L	Mash In	Infusion	--	66 °C	60 min
15 L	Mash Out	Infusion	--	75 °C	20 min
19 L		Fly Sparge	--	76 °C	60 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - Ringwood Ale 1187

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 189 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Water additions: - Mash water: 3 g gypsum / 5 g table salt / 2 g calcium chloride
Mash Chemistry and Brewing Water Calculator

Notes

No starter / slurry from prior brew.

View Count: 521
Brew Count: 1
Last Updated: 2018-05-04 07:14 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!