#27 Bergers Best Bitter - Beer Recipe - Brewer's Friend

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#27 Bergers Best Bitter

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Etter Finn Bergers oppskrift
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Saturday December 14th 2019
1.050
1.014
4.7%
29.6
25.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.38 kg Crisp Malting - Finest Maris Otter4.38 kg Finest Maris Otter 38 6.51 84.1%
0.21 kg United Kingdom - Crystal 50L0.21 kg Crystal 50L 34 131.93 4%
0.31 kg United Kingdom - Extra Dark Crystal 120L0.31 kg Extra Dark Crystal 120L 33 318.73 6%
0.31 kg United Kingdom - Amber0.31 kg Amber 32 70.55 6%
5.21 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Target16 g Target Hops Pellet 11.5 Boil 60 min 20.2 20%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.18 20%
16 g Fuggles16 g Fuggles Hops Pellet 4.5 Boil 10 min 2.87 20%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.75 20%
16 g Fuggles16 g Fuggles Hops Pellet 4.5 Boil 5 min 1.58 20%
80 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.10 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4.20 g Gypsum Water Agt Sparge 1 hr.
4.50 g Baking Soda Water Agt Mash 1 hr.
3.47 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 155 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
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
22.6 L Infusion -- 66.5 °C 75 min
Temperature -- 72 °C 30 min
15.7 L Sparge -- 79 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.8
Mash volume with grains 24.3
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19.2 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 25
Total: 39.1  
Equipment Profile Used: System Default
 
Notes

Imperial A09 Pub. Har den på Strømmen, ikke Bryggselv.
Er nok den pakken.

Godt øl. Ikke for søtt, men rik maltsmak.

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  • Last Updated: 2020-07-28 19:05 UTC