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GOLDINGS BITTER

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: D LEWIS
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Saturday May 6th 2017
1.049
1.011
4.9%
33.3
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 85.1%
200 g United Kingdom - Crystal 60L200 g Crystal 60L 34 60 4.3%
500 g Flaked Wheat500 g Flaked Wheat 34 2 10.6%
4,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.5 Boil 60 min 22.26 50%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.5 Boil 15 min 11.05 50%
50 g / $ 0.00
 
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:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 TSP CaSO4
1/2 TSP CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L MASH IN Sparge -- 52 °C --
23 L MASH Temperature -- 66 °C 60 min
23 L MASH OUT Temperature -- 78 °C 10 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 23.5
Mash volume with grains 26.6
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 10 L) 10.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

1.046
1.014

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-05-20 23:00 UTC