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:1.051
(recipe based estimate)
Post Boil Gravity:1.062
(recipe based estimate)
Efficiency: 50%
(brew house) Source:David Russell Calories:9755 calories
(Per 17L)
Carbs:888.5 g
(Per 17L)
DETAILS (Recipe that it was supposed to be below...)
87% Maris Otter
7% Crystal medium (Sweetness)
3% Caramalt (Soft sweetness, honey, Body, Head retention)
3% Vienna (Toasty, Malty sweet, Subtle Bready, Nutty and hint of Toffee)
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
MASH: Wanted 67ºC (Got 65ºC last 15 got 67º) - BOIL: 90mins (Boiled 60mins as strong malts already)
YEAST: S-04 - 80% Attenuated
OG: 1062 FG: 1012 in - ABV: 6.5%
WATER: AMS, DWB
NOTES: MISTAKE! Vienna 1KG and Crystal 1KG as forgot to take out of bags, so used whole bags! And completely forgot the Caramalt!!!
Meant to be: Vienna 200g. Crystal 400g. Caramalt 200g. As recipe above!
So was....
72% Maris Otter
14% Crystal medium (Sweetness)
14% Vienna (Toasty, Malty sweet, Subtle Bready, Nutty and hint of Toffee)
NOTES: Brcause you forgot the Carapils. Literally nothing for head retention.
_
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Last Updated: 2026-01-06 15:41 UTC
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NEW Water Requirements:
[66] English Ale Downland hops V4
Equipment Profile Used
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Water Requirements:
[66] English Ale Downland hops V4
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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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