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Meilleur biteur

Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 15.65 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Christophe
Calories: 4081 calories (Per 10L)
Carbs: 423.4 g (Per 10L)

Created: Friday September 27th 2024

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.4%

IBU (tinseth):

36.8

SRM (morey):

12.0

Mash pH

5.4

Cost €

n/a

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Fermentation History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 10L

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Pauls Malt - Maris Otter Keep Flying2 kg Maris Otter Keep Flying	38	2.4	82.6%
0.20 kg	Castle Malting - Château Biscuit0.2 kg Château Biscuit	35	17	8.3%
0.20 kg	Castle Malting - Château Crystal0.2 kg Château Crystal	34.4	60.6	8.3%
20 g	Castle Malting - Château Chocolat20 g Château Chocolat - (late mash tun addition)	38	488.1	0.8%
2.42 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Goldings20 g Goldings Hops	Leaf/Whole	5.2	First Wort	60 min	25.52	50%
10 g	Goldings10 g Goldings Hops	Leaf/Whole	5.2	Boil	20 min	7.03	25%
10 g	Goldings10 g Goldings Hops	Leaf/Whole	5.2	Boil	10 min	4.21	25%
40 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Goldings (Leaf/Whole) 40 g Goldings (Leaf/Whole) Hops		36.76	100%
40 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17 L		Strike	70 °C	67 °C	60 min
	mashout	Temperature	67 °C	77 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
4.60 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	6 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 99 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 21 g Temp: 20 °C CO₂ Level: 1.3 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 19 C, ferment at 20 C
Carbonate at 1.3 vol CO2

Recipe Photos

Last Updated and Sharing

130

Views

Brews

Public: Yup, Shared
Last Updated: 2024-11-16 18:10 UTC
Snapshot Created: 2024-09-27 16:49 UTC
Link To Parent Recipe

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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Meilleur biteur

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