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050

190 calories 19.4 g 500 ml
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Beer Stats
Method: BIAB
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 35.8 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 190 calories (Per 500ml)
Carbs: 19.4 g (Per 500ml)
Created: Sunday March 31st 2019
1.041
1.010
4.0%
28.6
10.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 8.51 95.7%
150 g German - Carapils150 g Carapils 35 1.97 2.6%
50 g United Kingdom - Crystal 90L50 g Crystal 90L 33 238.67 0.9%
50 g Flaked Barley50 g Flaked Barley 32 4.37 0.9%
5,750 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Leaf/Whole 12 First Wort at 76 °C 60 min 18.91 28.6%
35 g Mount Hood35 g Mount Hood Hops Leaf/Whole 4.8 Boil 10 min 4.36 50%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Leaf/Whole 12.7 Whirlpool at 69 °C 30 min 5.32 21.4%
70 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
48 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 275 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
43.3 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.45 L. Suggest reducing initial water volume to 41.61 L and adding 3.05 L sparge/top-off. 44.7
Total strike volume 44.7
Mash volume with grains 48.4
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.8 L) 38
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 32 L) 35.8
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 35.7
Total: 44.7  
Equipment Profile Used: System Default
 
Notes

1x1.5 +1x850ml starters for 30ml slurry.
33L

FG 1.010

20L @1.9CO2 =91.3g
11L @1.9CO2= 50.2g
1.5L @1.8CO2=6.2g Fermented w Dried Yeast in Carboy

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  • Last Updated: 2019-04-22 12:26 UTC