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Dorset Extra Special Bitter

166 calories 16.8 g 330 ml
Beer Stats
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
1.054
1.013
5.4%
32.8
11.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Mash Guidelines
Amount Description Type Temp Time
14 L Infusion 68 °C 60 min
3 L Sparge 75 °C 60 min
 
Other Ingredients
Amount Name Cost 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
 
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  • Public: Yup, Shared
  • Last Updated: 2019-01-29 22:04 UTC
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