Method:BIAB Style:Best Bitter Boil Time:60 min Batch Size:17 liters
(fermentor volume) Pre Boil Size:23.22 liters Post Boil Size:19 liters Pre Boil Gravity:1.046
(recipe based estimate)
Post Boil Gravity:1.056
(recipe based estimate)
Efficiency: 65%
(brew house) Source:David Russell Calories:8844 calories
(Per 17L)
Carbs:881.4 g
(Per 17L)
83% Maris Otter
11% Crystal medium (Sweetness, Body)
3% Carapils (Head retention, Mouthfeel)
3% Amber (Biscuit, Toasty)
15g Admiral 60 (Bold bitterness, citrus and herbal)
10g Perle 40 (Slightly fruity, spicy, floral and herbal)
10g Galena 20 (Fruity, citrus and blackcurrant. Strong bittering and aroma)
10g Challenger 2 (Floral spice, cedar, and green tea, classic British hop)
Total Hops - 45g
YEAST: S-04 - 74% Attenuated
MASHED: 60mins - 66ºC - Raise to 67ºC after 40mins - BOIL: 90mins (Did 75mins)
OG: 1052 FG: 1013 - ABV: 5%
WATER: AMS, DWB
NOTES:
_X
GRAINS FOR HEAD RETENTION:
_Wheat malt is best.
_Then Carapils (which is the go to grain, as it adds no flavour)
_Flaked Wheat.
_Light Crystal. Caramalt
_Oats.
_Medium Crystal.
_Roasted Malts. Chocolate, Black, Munich, Vienna.
_Avoid corn, sugar, honey.
_Higher mash at 66-67ºC (Higher mash the more dextrins are produced so better head retention. But the beer can become too sweet and cloying if too high.
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Last Updated: 2026-01-03 11:39 UTC
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NEW Water Requirements:
[64] English Ale Downland hops V3
Equipment Profile Used
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Water Requirements:
[64] English Ale Downland hops V3
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Recipe Cost
£ (GBP)
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Gallons
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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