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Dorset Extra Special Bitter

Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Sunday January 6th 2019

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.4%

IBU (rager):

32.8

SRM (morey):

11.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	80.5%
400 g	United Kingdom - Crystal 60L400 g Crystal 60L	34	60	10.7%
200 g	Rolled Oats200 g Rolled Oats	33	2.2	5.4%
125 g	United Kingdom - Wheat125 g Wheat	37	2	3.4%
3,725 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Fuggles30 g Fuggles Hops	Leaf/Whole	4.5	First Wort	0 min	29.91	50%
15 g	Styrian Goldings15 g Styrian Goldings Hops	Pellet	2.5	Boil	10 min	1.64	25%
15 g	Styrian Goldings15 g Styrian Goldings Hops	Pellet	2.5	Boil	5 min	1.23	25%
60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Fuggles (Leaf/Whole) 30 g Fuggles (Leaf/Whole) Hops	29.91	50%
30 g	Styrian Goldings (Pellet) 30 g Styrian Goldings (Pellet) Hops	2.87	50%
60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L		Infusion	--	68 °C	60 min
3 L		Sparge	--	75 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Irish Moss	Fining	Boil	15 min.
3 g	Gypsum	Water Agt	Mash	0 min.
5 g	Calcium Chloride	Water Agt	Mash	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	11 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 150 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mashed with 14 litres.
Sparged with 3 litres.
Added 4 litres during no-chill period. All hops removed at end of boil. Mash bag used to hold whole leaf hops during the boil and pellets added inside tea bags. Very useful use of bag as no need to fish out the hop bags, will do again.
Wort transferred to fermentors soon after boil and fermentors left outside (3c) to cool. 4 litres of cold tap water added after a couple of hours.
Pre-boil gravity measured at 1.048.
OG 1.054.
Yeast pitched at 18c. Rehydrated in 30c boiled tap water.
High Krausen within 48hrs. Ferm chamber kept between 16.7c to 18.7c for one week. Temp raised to 19.5c for second week.
First gravity reading after 10 days was 1.013, which is target fg.

Last Updated and Sharing

338

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Brews

Public: Yup, Shared
Last Updated: 2019-01-29 22:04 UTC

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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