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Adnams Southwold Bitter

149 calories 12 carbs
Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wheeler
Calories: 149 calories (Per 355mL)
Carbs: 12 g (Per 355mL)
Created Tuesday June 21st 2016
1.046
1.007
5.02%
35.67
11.74
n/a
 
Brew Log History

Target 19°C
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Fermentables
Amount Fermentable PPG °L Bill %
2.84 kg United Kingdom - Maris Otter Pale2.84 kg Maris Otter Pale 38 3.75 84.3%
0.47 kg Cane Sugar0.47 kg Cane Sugar 46 0 13.9%
0.06 kg United Kingdom - Roasted Barley0.06 kg Roasted Barley 29 550 1.8%
3.37 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
43.58 g Goldings43.58 g Goldings Hops Pellet 4.8 Boil 60 min 31.35 54.8%
22.74 g Fuggles22.74 g Fuggles Hops Pellet 3.5 Boil 10 min 4.32 28.6%
13.26 g Fuggles13.26 g Fuggles Hops Pellet 3.5 Dry Hop 5 days 16.7%
 
Mash Guidelines
Amount Description Type Temp Time
11.4 L Protein rest Infusion 55 °C 30 min
11.4 L Protein rest Infusion 60 °C 30 min
11.4 L Saccharification Rest Infusion 65 °C 90 min
7.6 L Mash Out Sparge 77 °C 20 min
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash 2.5 hours. Grain in @ 55° for 1/2 hour
Then 1/2 hr @ 60° then up to 66°for 1.5 hrs
Temp up to 77°C then sparge with water at same temp.
Sugar, gypsum and citric acid added just before boiling point
First hops in at boiling second batch in after 30 mins boil
Irish Moss added for last 10 mins. of boil with third batch of hops
Wort chiller used for first time inserted for 2 min in boil
Flame out - last hops in and left to stand for 10 mins
Chilled water passed through Wort Chiller for 45 mins.
Yeast added at 70° SG 1.042
After 4 days SG was 1.006 transfered to closed barrel.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-30 12:03 UTC
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