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052020

139 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 80 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Saturday May 23rd 2020
1.046
1.007
5.0%
29.5
4.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg United Kingdom - Maris Otter Pale 38 3.75 71.4%
100 g American - Aromatic Malt100 g Aromatic Malt 35 20 2.4%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2.4%
1 kg Cane Sugar1 kg Cane Sugar 46 0 23.8%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northdown20 g Northdown Hops Pellet 10.2 Boil 80 min 22.65 19%
15 g Amarillo15 g Amarillo Hops Pellet 8.8 Boil at 25 °C 15 min 6.89 14.3%
70 g Amarillo70 g Amarillo Hops Pellet 8.8 Dry Hop at 25 °C 5 days 66.7%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Baking Soda Water Agt Mash 1 hr.
 
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.7
Mash volume with grains 13.8
Grain absorption losses -3.2
Remaining sparge water volume 20.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 33.8 L) 28.5
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.7 L) 26
Estimated amount in fermentor 26
Total: 32  
Equipment Profile Used: System Default
 
Notes

This is a pressure fermented beer which is drinkable in 7 days including 2 days cold crash for clearing.

Ferment at 10 - 13 psi
25 deg C for 4 days
Cold crash on day 4 to 5 deg C
Dry hop in the fermenter on day 3

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  • Last Updated: 2020-06-02 16:29 UTC