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Biscuit batch #3

134 calories 13.3 g 330 ml
Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Leglesswondercat
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created Monday December 4th 2017
1.044
1.010
4.41%
35.01
8.18
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 75%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 27 6.3%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 12.5%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 6.3%
4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 11.5 Boil 60 min 27.09 22.2%
10 g Cascade10 g Cascade Hops Leaf/Whole 7.9 Boil 10 min 3.07 11.1%
20 g Fuggles20 g Fuggles Hops Pellet 4.7 Boil 10 min 4.01 22.2%
5 g Saaz5 g Saaz Hops Pellet 3.9 Boil 10 min 0.83 5.6%
20 g Fuggles20 g Fuggles Hops Pellet 4.7 Dry Hop 5 days 22.2%
5 g Saaz5 g Saaz Hops Pellet 3.9 Dry Hop 5 days 5.6%
10 g Cascade10 g Cascade Hops Leaf/Whole 7.9 Dry Hop 5 days 11.1%
90 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19 L Well insulated mashed in kettle, typically lose 1c over duration Infusion 68 °C 120 min
12 L Batch sparge 4 times with 3L of water, bag opened and stirred Sparge 77 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar in 450/500ml bottles       Amount: 3g       CO2 Level: 2.55/2.3 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap water carbon filtered
Mash Chemistry and Brewing Water Calculator
 
Notes

Excess sparge water boiled separately to reduce volume and added either during boil or to kettle as wort is syphoned through counterflow chiller into FV.

Foam skimmed during boil.

Wilco's Ale yeast, Nottingham Strain? closest approximation.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-10 08:57 UTC
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