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Robin Hood

142 calories 15.7 g 330 ml
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created Friday September 17th 2021
1.046
1.013
4.4%
32.3
11.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 81.6%
300 g German - Carapils300 g Carapils 35 1.3 5.6%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 4.6%
400 g Munich400 g Munich 37 6 7.4%
45 g United Kingdom - Chocolate45 g Chocolate 34 425 0.8%
5,395 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 60 min 10.38 26%
17 g Goldings17 g Goldings Hops Pellet 4.5 Boil 60 min 8.83 22.1%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 30 min 8.87 26%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.18 26%
77 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
35 L Strike 65 °C 60 min
5 L Sparge 78 °C 10 min
Starting Mash Thickness: 6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
20 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Full Bodied Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
200 7 55 220 150 67
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew Date 18/09/21

40l water 1.5 x campden tablets and 9ml Lactol added along with the 20 AMS the night before

Alkalinity checked next morning -

Doughed in @ 64

Mash Schedule
64 - 12 mins
65 - 30 mins
67 - 20 mins
78 - 10 mins

Mash Ph 20 mins after dough in @ 20 degrees -

Pre boil Wort -
Pre boil Gravity -

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-18 08:38 UTC
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