A 103 Beer Recipe | All Grain Best Bitter | Brewer's Friend
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A 103

119 calories 11.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 73% (brew house)
Source: zachi gal
Calories: 119 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)
Created: Friday March 6th 2020
1.039
1.009
3.9%
32.6
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 83.3%
0.20 kg German - CaraAmber0.2 kg CaraAmber 34 23 6.7%
0.20 kg German - CaraRye0.2 kg CaraRye 34 67 6.7%
0.10 kg German - Smoked Malt0.1 kg Smoked Malt 37 3 3.3%
3 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g NELSON SAUVIN35 g NELSON SAUVIN Hops Leaf/Whole 11 Boil 30 min 32.58 100%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Fly Sparge 67 °C 67 °C --
18 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g IRISH MOSS Fining Boil 15 min.
30 g ORANGES PEELS Spice Boil 10 min.
20 g coriander Flavor Boil 10 min.
20 g caraway Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"A 103" Best Bitter beer recipe by zachi gal. All Grain, ABV 3.89%, IBU 32.58, SRM 6.08, Fermentables: (Pilsner, CaraAmber, CaraRye, Smoked Malt) Hops: (NELSON SAUVIN) Other: (IRISH MOSS, ORANGES PEELS, coriander, caraway)
Recipe Picture
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-06 22:15 UTC
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