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161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.87 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Szommer Ákos
Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday December 12th 2025
1.049
1.011
5.0%
34.2
5.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Crisp Malting - Finest Maris Otter4.2 kg Finest Maris Otter 36.8 2.4 86.6%
0.50 kg Weyermann - Munich Type I0.5 kg Munich Type I 38 6 10.3%
0.15 kg Weyermann - CaraRed0.15 kg CaraRed 35 19.3 3.1%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Barth-Haas - East Kent Golding35 g East Kent Golding Hops Pellet 5.5 Boil 60 min 24.94 50%
20 g Barth-Haas - East Kent Golding20 g East Kent Golding Hops Pellet 5.5 Boil 15 min 7.07 28.6%
15 g Barth-Haas - East Kent Golding15 g East Kent Golding Hops Pellet 5.5 Boil 5 min 2.13 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100.2 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
ESB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 12 15 75 150 48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 65 °C 65 °C 60 min
Infusion 78 °C 78 °C 10 min
13 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.7
Mash volume with grains 20.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18.9 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 30.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Cefrézés pH: 5,3
Máslás pH: 5,7

Beoltás 17-18 fokon najd fokozatos emelés 19-20-ig.
Vagy hidratálás 25 fokon 1-1,5 dl vízben, és 15 perc várakozás után keverni és az erjesztési húfokon lévő sörlébe önteni.

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  • Last Updated: 2026-01-05 20:31 UTC