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Progressively Bitter

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Thursday November 17th 2022

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

26.0

SRM (morey):

14.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4,000 g	Simpsons - Finest Pale Ale Golden Promise4000 g Finest Pale Ale Golden Promise	37	2.4	76.9%
800 g	Simpsons - Premium English Caramalt800 g Premium English Caramalt	32.6	23.04	15.4%
400 g	Simpsons - Heritage Crystal400 g Heritage Crystal	32	66	7.7%
5,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Progress20 g Progress Hops	Pellet	6.25	Boil	60 min	21.71	50%
20 g	Progress20 g Progress Hops	Pellet	6.25	Boil	5 min	4.33	50%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Progress (Pellet) 40 g Progress (Pellet) Hops		26.04	100%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	67 °C	66 °C	60 min
7 L	Sparge	78 °C	78 °C	5 min
Starting Mash Thickness: 3.65 L/kg

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 56.6 g Temp: 18 °C CO₂ Level: 1.8 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
First attempt at optomising water chemistry. I live in East Yorkshire which has hard water 283.25 mg/l as calcium carbonate, i added 35ml of AMS to 23ltr of mash/sparge liquor and boiled for 15min before boil to reduce Alkalinity to 40? (and drive off chlorine)
Mash Chemistry and Brewing Water Calculator

Notes

9 Jan 23
First attempt at optomising water chemistry. I live in East Yorkshire which has hard water 283.25 mg/l as calcium carbonate, i added 35ml of AMS to 23ltr of mash/sparge liquor and boiled for 15min before boil to reduce Alkalinity to 40? (and drive off chlorine)

I need to get a better boiler or boiler control, I use an electric element in a 30ltr kettle, ended up with just 12ltr into fermentor , and OG of 1.064. sometimes it just boils too vigorously. Topped up with 4ltr of pre boiled water treated with AMS.

bottled 19 jan, tasted much more bitter out of the fermenter than anything i've previously brewed. I've not used Progress before so not sure if the bitterness is coming from the hops or the water treatment.
Bottle conditioned with table suger 56g aiming for 1.8
Can I wait two weeks to try it out?

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-04-10 21:38 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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