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Spite Row Bitter 1

139 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 70 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Efficiency: 88.5% (ending kettle)
Calories: 139 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday February 4th 2015
11.3 °P
2.7 °P
4.6%
28.2
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg United Kingdom - Golden Promise3.2 kg Golden Promise 37 3 90.9%
0.32 kg United Kingdom - Crystal 60L0.32 kg Crystal 60L 34 60 9.1%
3.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 18.57 34.9%
8 g East Kent Goldings8 g East Kent Goldings Hops Leaf/Whole 5 Boil 20 min 3 9.3%
24 g Willamette24 g Willamette Hops Leaf/Whole 4.5 Boil 15 min 6.63 27.9%
24 g Motueka24 g Motueka Hops Leaf/Whole 7 Boil 0 min 27.9%
86 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 tsp Irish Moss Fining Boil 15 min.
 
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:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brewing sugar       CO2 Level: 1.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
19.5ml CRS, 1.5g Gypsum, 1.5g Epsom Salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.7 L Sparge -- 66 °C 90 min
Quick Water Requirements
Water Liters
Total strike volume 30.4
Mash volume with grains 32.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 26
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 18.9 L) 21
Estimated amount in fermentor 21
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Remember: thorough diacetyl rest (21-22 C) after fermentation.

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  • Last Updated: 2015-10-01 09:58 UTC