Bittelitt Tung - Beer Recipe - Brewer's Friend

Bittelitt Tung

220 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Shølbryggeriet
Calories: 220 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Sunday February 14th 2016
1.071
1.020
7.1%
20.0
34.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11.40 kg Crisp Malting - Maris Otter Pale Ale Malt11.4 kg Maris Otter Pale Ale Malt 38 5.44 81.4%
0.90 kg Thomas Fawcett - Crystal Malt0.9 kg Crystal Malt 34 118.59 6.4%
0.80 kg Brown Malt0.8 kg Brown Malt 32 179.97 5.7%
0.80 kg Munich Malt0.8 kg Munich Malt 37 14.51 5.7%
0.05 kg Chocolate Malt0.05 kg Chocolate Malt 34 905.81 0.4%
0.05 kg Roasted Barley0.05 kg Roasted Barley 29 1332.78 0.4%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 20.01 100%
60 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56 L Temperature -- 68 °C 60 min
Temperature -- 78 °C 10 min
3.2 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
23 g Chalk Water Agt Mash 1 hr.
11 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
12.77 ml Lactic acid Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
3 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 691 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Muntons Carbonation Drops       Amount: 1 per 0.5l bottle       CO2 Level: 1,85 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Notes

3 packages of yeast in 3.5l starter

Fermentation starts on 18 degrees and ends on 20 degrees after 2 weeks.

View Count: 2118
Brew Count: 0
Last Updated: 2019-01-13 17:09 UTC

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