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Session Ale

Method: BIAB
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.75 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer
Hop Utilization: 98%
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)

Created: Saturday November 25th 2023

Original Gravity:

1.039

Final Gravity:

1.010

ABV (standard):

3.8%

IBU (tinseth):

29.1

SRM (morey):

13.1

Mash pH

4.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 oz	United Kingdom - Maris Otter Pale20 oz Maris Otter Pale	38	3.75	66.7%
10 oz	American - Caramel / Crystal 40L10 oz Caramel / Crystal 40L	34	40	33.3%
30 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.88 g	Columbus1.875 g Columbus Hops	Pellet	15	Boil at 212 °F	60 min	18.09	33.3%
1.88 g	Columbus1.875 g Columbus Hops	Pellet	15	Boil at 212 °F	20 min	10.96	33.3%
1.88 g	Columbus1.875 g Columbus Hops	Pellet	15	Boil at 212 °F	0 min		33.3%
5.63 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5.63 g	Columbus (Pellet) 5.625 g Columbus (Pellet) Hops		29.05	99.9%
5.63 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 qt	Saccharification rest	Infusion	169.6 °F	158 °F	60 min
5 qt	Top off into bag	Top Off	180 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	--
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
2 g	Baking Soda	Water Agt	Mash	--
2.55 ml	Lactic acid	Water Agt	Mash	--
0.13 tsp	Irish Moss	Fining	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 16 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 0.8 oz Temp: 68 °F CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Treat 8 qt water with adjustment ingredients. Heat 3 qt to just under 170°F. Add grains and dough in to 158°F. Insulate well and stir at 20-min intervals. Top off mash after 1 hour with 180°F water to near top of 8 qt kettle (about 4 qt). Check temperature. Should be near 170°F. Hold 10-minutes with occasional stirring. Lift and drain bag with moderate squeezing. Top off kettle with remaining of the original 8 qt and start to boil. Add hops as specified. Add Irish moss. Cool with immersion chiller to <70°F. Strain into sanitized 1.4-gallon fermenter, aerate, add 1/2 packet of dry yeast, mix after 15-minute rehydration, affix airlock and hold at 68°F until fermentation ceases (at least 1 week). Transfer to second 1.4-gallon fermenter and hold 1 week. Transfer to bottling bucket with boiled corn sugar (0.8 oz in about 4 oz water) and bottle (11-12 x 12 oz bottles). Condition for at least 2 weeks (3 weeks better) at about 68°F - 72°F.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-01-31 00:21 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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