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Bitter 44

137 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Tuesday March 19th 2019
1.045
1.010
4.6%
35.1
5.5
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 97.6%
0.10 kg American - Caramel / Crystal 10L0.1 kg Caramel / Crystal 10L 35 10 2.4%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 26.44 50%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 7.62 18.8%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.43 18.8%
10 g Citra10 g Citra Hops Pellet 11 Boil 1 min 0.63 12.5%
80 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L BIAB Steeping -- 66 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.1 L) 25
Mash volume with grains (equipment estimates 33.8 L) 27.7
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Volume into fermentor 20
Total: 25  
Equipment Profile Used: System Default
 
Notes

ice bath cooling

OG 1048 12

FG 5.2

Bottled 2/4/19

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-02 06:15 UTC