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Ray English Bitter

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 18.5 liters (ending kettle volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Ray
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created Sunday November 12th 2017
1.040
1.009
4.1%
31.2
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 90.9%
0.30 kg American - Caramel / Crystal 80L0.3 kg Caramel / Crystal 80L 33 80 9.1%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g East Kent Goldings23 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 21.19 43.4%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 10.02 56.6%
53 g / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11 L Infusion 65 °C 60 min
Starting Mash Thickness: 3.3 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.58 qt/lb 2.88 11.5  
Grain absorption losses -0.87 -3.5  
Remaining sparge water volume 4.04 16.2  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 6.46 g | 25.9 qt) 5.81 23.2  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.24 g | 16.9 qt) 4.89 19.5  
Estimated amount in fermentor 4.89 19.5  
Total: 6.92 27.7
 
Notes

priming 4-4.5g/L

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  • Last Updated: 2017-11-12 06:38 UTC