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best bitter

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 81.65% (brew house)
Source: Dave Ashmore
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday August 6th 2019
1.049
1.011
5.0%
26.1
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Pale 2-Row7 kg Pale 2-Row 38 2.5 96.6%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 3.4%
7.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g drakgold35 g drakgold Hops Leaf/Whole 11 Boil at 92 °C 60 min 19.25 43.8%
10 g Whitbread Golding10 g Whitbread Golding Hops Leaf/Whole 6 Boil at 92 °C 60 min 3 12.5%
35 g Whitbread Golding35 g Whitbread Golding Hops Leaf/Whole 6 Boil at 92 °C 10 min 3.81 43.8%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Gypsum Water Agt Boil --
 
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) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 5       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
local tap water little information available but low in hardness with some carbonates added sulphate boiled and cooled prior to mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L agitated Temperature -- 65 °C 130 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains (equipment estimates 14.5 L) 26.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 18.5 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 26
Top off amount 12
Going into fermentor 38
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

mashed in 40 ltr boiler with 28 lts of water, with constant agitation to keep mash even, digital temperature control with digital thermometer. sparged with 8 lts of water at +- 60 degrees. boiled +- 92 degrees at 1500 mt altitude in same boiler.
cooled with borehole water through 3 mts copper pipe to 25 degrees then yeast pitched.
final volume made up after cooling to obtain 38lt. gravity measured 1.048 at this point.
20g cascade hops added 1 day before bottling.

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  • Last Updated: 2019-08-29 05:21 UTC