STRONG BITTER

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Source: VITOR
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)

Created: Thursday October 17th 2019

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

37.8

SRM (morey):

12.9

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.80 kg	United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale	38	3.75	90.9%
0.40 kg	American - Caramel / Crystal 40L0.4 kg Caramel / Crystal 40L	34	40	7.6%
0.08 kg	German - Carafa I0.08 kg Carafa I	32	340	1.5%
5.28 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Admiral20 g Admiral Hops	Pellet	14.5	Boil	60 min	36.29	28.6%
15 g	Challenger15 g Challenger Hops	Pellet	8.5	Aroma	0 min		21.4%
20 g	Admiral20 g Admiral Hops	Pellet	14.5	Aroma	0 min		28.6%
15 g	Fuggles15 g Fuggles Hops	Pellet	4.5	Whirlpool	0 min	1.53	21.4%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Admiral (Pellet) 40 g Admiral (Pellet) Hops	36.29	57.2%
15 g	Challenger (Pellet) 15 g Challenger (Pellet) Hops		21.4%
15 g	Fuggles (Pellet) 15 g Fuggles (Pellet) Hops	1.53	21.4%
70 g / $ 0.00

Priming

Method: sucrose Amount: 111.1 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Infusion	74 °C	67 °C	60 min
20.1 L	Top Off	78 °C	78 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	15.8
Mash volume with grains	19.3
Grain absorption losses	-5.3
Remaining sparge water volume (equipment estimates 18.4 L)	18.7
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 28.1 L)	28.4
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume (equipment estimates 22.1 L)	22.7
Hops absorption losses (whirlpool, hop stand)	-0.1
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 22.6 L)	22
Total:	34.6
Equipment Profile Used:	System Default

Notes

INICIAR A FERMENTAÇÃO EM 18°C POR 7 DIAS
COLD CRASH 3 DIAS 0° C 3 DIAS
DEIXAR 15 DIAS NA GARRAFA POR 15 DIAS A 5°C

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Last Updated: 2020-02-21 18:15 UTC

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STRONG BITTER