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bitter ale

135 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: German Leichtbier
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tim Rowe
Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday April 5th 2020
1.044
1.012
4.2%
50.5
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 92.3%
250 g German - Carapils250 g Carapils 35 1.3 7.7%
3.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 50.5 100%
50 g / £ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 83.3 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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 L Steeping 75 °C 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25.1 L) 26.2
Mash volume with grains (equipment estimates 27.2 L) 28.3
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Volume into fermentor 15
Total: 26.2  
Equipment Profile Used: System Default
"bitter ale" German Leichtbier beer recipe by Tim Rowe. BIAB, ABV 4.21%, IBU 50.5, SRM 5.35, Fermentables: (Maris Otter Pale, Carapils) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-05 20:51 UTC