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Everards Tiger

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Camra Brew Your Own British Real Ale
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Tuesday September 17th 2019
1.047
1.008
5.1%
29.8
9.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Crisp Malting - Finest Maris Otter3.8 kg Finest Maris Otter 38 3 84.7%
0.36 kg Crisp Malting - Crystal 60L0.355 kg Crystal 60L 33.1 60 7.9%
0.12 kg Crisp Malting - Torrefied Wheat0.12 kg Torrefied Wheat 36.8 3 2.7%
0.01 kg Crisp Malting - Black0.012 kg Black 34.5 600 0.3%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 4.5%
3.80 kg Crisp Malting - Finest Maris Otter3.8 kg Finest Maris Otter 38 3 45.9%
8.29 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Challenger28 g Challenger Hops Pellet 8.5 Boil 60 min 27.87 42.4%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 10 min 1.91 15.2%
28 g Challenger28 g Challenger Hops Pellet 8.5 Boil 0 min 42.4%
66 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 5 min.
10 g Wyeast - Beer Nutrient Water Agt Boil 0 min.
10 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 5 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Thames Water FARINGDON TOWN
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
12 L Infusion -- 66 °C 60 min
17 L Fly Sparge -- 75 °C 45 min
12 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.8
Mash volume with grains (equipment estimates 26.2 L) 27.2
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 15.1 L) 12
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Top off amount 1
Going into fermentor 23
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Slightly reduced the Challenger hops from 30 to 28 - that's all I have!

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  • Last Updated: 2020-03-02 09:06 UTC