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GB041

214 calories 22.7 g 500 ml
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 70 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 41 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 214 calories (Per 500ml)
Carbs: 22.7 g (Per 500ml)
Created: Saturday June 16th 2018
1.046
1.012
4.4%
32.3
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.65 kg United Kingdom - Maris Otter Pale5.65 kg Maris Otter Pale 38 8.51 89%
600 g German - Carapils600 g Carapils 35 1.97 9.4%
100 g United Kingdom - Chocolate100 g Chocolate 34 1132.64 1.6%
6,350 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Worcester Goldings38 g Worcester Goldings Hops Leaf/Whole 4.64 Boil 70 min 13.26 42.7%
8 g Centennial8 g Centennial Hops Leaf/Whole 10 Boil 70 min 6.02 9%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Leaf/Whole 12.7 Boil 15 min 4.59 11.2%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Leaf/Whole 12.7 Boil 5 min 3.69 22.5%
13 g Nelson Sauvin13 g Nelson Sauvin Hops Leaf/Whole 12.7 Whirlpool at 69 °C 30 min 4.72 14.6%
89 g / £ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 300 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
50ml AMS in 45L Overnight 5.74
22g DWB 3/4in Mash.... 1/4 in Boil
Pre Mash PH 5.70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44.6 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 52.44 L. Suggest reducing initial water volume to 41.21 L and adding 7.04 L sparge/top-off. 48.3
Total strike volume 48.3
Mash volume with grains 52.4
Grain absorption losses -6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42 L) 41
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 34 L) 35
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 34.9
Total: 48.3  
Equipment Profile Used: System Default
 
Notes

300ml Surry

20L @ 1.9= 95.5g
12L @1.9= 57.2g

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  • Last Updated: 2018-07-04 19:14 UTC