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English all day bitter

Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Friday June 17th 2022

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

31.7

SRM (morey):

9.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.30 kg	United Kingdom - Maris Otter Pale2.3 kg Maris Otter Pale	38	3.75	77.2%
0.30 kg	Flaked Barley0.3 kg Flaked Barley	32	2.2	10.1%
60 g	German - Acidulated Malt60 g Acidulated Malt	27	3.4	2%
0.30 kg	Crisp Malting - Crystal Light - 45L0.3 kg Crystal Light - 45L	33.1	45	10.1%
20 g	United Kingdom - Black Patent20 g Black Patent	27	525	0.7%
2.98 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	East Kent Goldings30 g East Kent Goldings Hops	Leaf/Whole	6.3	Boil	30 min	20.01	37.5%
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	Leaf/Whole	4.7	Boil	10 min	11.74	62.5%
80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	East Kent Goldings (Leaf/Whole)	20.01	37.5%
50 g	Hallertau Mittelfruh (Leaf/Whole)	11.74	62.5%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Temperature	70 °C	66 °C	30 min
18 L			72 °C	73 °C	30 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Standard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
4 g gypsum, 4g nacl
Mash Chemistry and Brewing Water Calculator

Notes

Ferment around 18c for the first 3 days, then room temperature.

Next time only 0.4% black malt and 6% crystal.

Propper step mash and replacement of falked barley with spelt flour.

Last Updated and Sharing

350

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Brews

Public: Yup, Shared
Last Updated: 2022-08-10 19:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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