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Fjord & Fjell A Tiny Bit(ter)

122 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 107 liters
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Post Boil Gravity: 10.0 °P (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 94%
Calories: 122 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Saturday February 10th 2018
10.0 °P
2.7 °P
3.8%
25.3
29.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
16.40 kg United Kingdom - Maris Otter Pale16.4 kg Maris Otter Pale 38 8.51 82%
1.10 kg German - CaraAroma1.1 kg CaraAroma 34 345.42 5.5%
1.20 kg United Kingdom - Brown1.2 kg Brown 32 171.96 6%
0.70 kg Flaked Barley0.7 kg Flaked Barley 32 4.37 3.5%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 7.58 2.5%
0.10 kg German - Carafa III0.1 kg Carafa III - (late boil kettle addition) 32 1426.18 0.5%
20 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 12.9 Boil 60 min 17.25 20%
50 g Sovereign50 g Sovereign Hops Pellet 6.2 Boil 20 min 5.02 20%
50 g Sovereign50 g Sovereign Hops Pellet 6.2 Boil 10 min 3.01 20%
40 g Sovereign40 g Sovereign Hops Pellet 6.2 Boil 0 min 16%
60 g Sovereign60 g Sovereign Hops Pellet 6.2 Dry Hop 5 days 24%
250 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
11 g Table Salt Water Agt Mash 1 hr.
11 g Table Salt Water Agt Mash 1 hr.
 
Yeast
- Default - - -
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 498 B cells required
The Yeast Bay - Midtbust Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
24 - 35 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 498 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Sparge water: < 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
72 L Mash In Temperature -- 68 °C 60 min
Mash Out Temperature -- 73 °C 20 min
59 L Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 106.65 L. Suggest reducing initial water volume to 45.4 L and adding 61.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 85.2 L. Suggest reducing strike water volume to 32.2 L and adding 39.8 L sparge/top-off. 72
Strike water volume at mash thickness of 3.6 L/kg 72
Mash volume with grains 85.2
Grain absorption losses -20
Remaining sparge water volume (equipment estimates 55.6 L) 55.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 106.7 L) 107
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 100
Going into fermentor 100
Total: 127.9  
Equipment Profile Used: System Default
 
Notes

No starter / slurry from prior brew.

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  • Last Updated: 2021-07-04 11:57 UTC