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Bitter

145 calories 17.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HHH
Calories: 145 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Tuesday April 21st 2015
1.047
1.015
4.2%
28.2
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 90.7%
130 g United Kingdom - Amber130 g Amber 32 27 2.6%
330 g United Kingdom - Extra Dark Crystal 120L330 g Extra Dark Crystal 120L 33 120 6.7%
4,960 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g East Kent Goldings34 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.08 34%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 15 min 7.8 28%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 2 min 1.33 28%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Dry Hop 7 days 10%
100 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37 L) 35.9
Mash volume with grains (equipment estimates 40.3 L) 39.1
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

benytt ca 60 prosent priming sugar ved bottling. rundt 60 gram ved 25 liter.

en bitter skal være mindre karbonert enn en apa. den skal også serveres rundt ca kjellertemp.

skal ha residual sweetness for body ved lav abv. dette kan oppnås ved hjelp av enten høy mash temp eller ved hjelp av lav attenuation. skal være under 75 prosent.

1.6 liter starter på 1.036 og gir ca nok gjær om man har en gjær som er ca 20 dager gammel.

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  • Last Updated: 2015-04-23 12:49 UTC