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Barsels best bitter

129 calories 13.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday May 14th 2021
1.042
1.011
4.1%
33.5
7.7
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Finland - Organic Pilsner Malt2.4 kg Organic Pilsner Malt 36 2 92.3%
200 g Thomas Fawcett - Crystal Malt200 g Crystal Malt 33 61 7.7%
2.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles (4.5 AA)20 g Fuggles (4.5 AA) Hops Pellet 4.5 Boil 60 min 20.66 33.3%
15 g Fuggles (4.5 AA)15 g Fuggles (4.5 AA) Hops Pellet 4.5 Boil 15 min 7.69 25%
25 g Fuggles (4.5 AA)25 g Fuggles (4.5 AA) Hops Pellet 4.5 Boil at 100 °C 5 min 5.15 41.7%
60 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 49.8 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Copenhagen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 75 °C 67 °C 45 min
Mash out Infusion 67 °C 75 °C 5 min
Batch sparge Sparge 76 °C 76 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.5 L) 20.5
Mash volume with grains (equipment estimates 24.2 L) 22.2
Grain absorption losses -2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Volume into fermentor 13
Total: 20.5  
Equipment Profile Used: System Default
 
Notes

Malt note
Gyrup Pilsner used. However to try to get an English MO like flavour, 1.7kg of the pils malt was soasted in shallow trays in the oven at 175C for 15 mins. The toasted malt was left to rest 2 days before use.

Brewplan:
First BIAB at Sigynsgade 66.
19L total brew liquor (CPH tap, softened in the building? Don't think very effectively).
10L strike w. 1g Gypsum + 3ml lactic
9L sparge @ 76C + 2ml lactic

Mash in @ 75C for 67C (45mins-60mins)
Mash out @ 77C

Batch sparge with 9L +2ml lactic @76C for 20mins.
Collect 16.3-16.5L.



BREWDAY NOTES: Brewed 18/05/21,first brew at Sigynsgade (BIAB on induction stove top).

Water:
Cph tap +1g Gypsum
5ml lactic (3ml in strike, 2ml in batch sparge).
No further additions.

Mash:
Mashed in with 10L at 75C for 67C. Got 69C. Added 1L cold tap water for 66C.
Left for 60min rest (66C dropped to 64C by end of rest).
Mashed out at 68C (induction took too long to heat old dented stock pot).
Batch sparged with 9L (1L extra) and collected 16.5L
Kettle full = 16.5L @1.039//10P (target 1.031sg and 16.3L).

Boil:
Boiled for 1 hour 40mins. 30min whirlpool stand.
Induction either didn't connect well with the base of the pot or was underpowered. Took a long time to reach boil. Boil was very weak. Required the lid to be partially on for most of the time to achieve a significant hot break. Hot break skimmed off. Boil off volume =1.5L (100min boil).
No chill method used so hops were calculated as above but all times move forward 20mins (added as below).
20g fuggles @ 40 mins.
15g fuggles @ 5 mins into whirlpool.
25g fuggles @ 15 mins into whirlpool.

Pre-boil volume =16.5

  • approx 1L trub left behind in kettle.
  • approx 1.5L boil-off
    = 14L to FV

    OG: 1.041

    Fermentation:
    19/05/21
    Pitched ~200-300ml of WY1318 slurry (from WP) into ~14L of wort @16.5C. (Wort was no chilled overnight outside to 16C). FV moved to basement (18.5C) and a wet towel placed around fv.

    23/05/21
    Brought bucket up from basement and into the spareroom of the apartment (21.7C). Left for 2 days for a diactyl rest.

    25/05/21
    Moved outside in the morning (outdoor temperature 16C). Prepared a gelatin solution, let cool. Added to 10C beer over night.

    05/06/21
    FG: 1.011
    Beer left to stand at room temp (~21C) until now.
    Beer priming: 62.6g table sugar in ~13.5L @23.5C for 1.9-2vol.
    Actuals: 12.5L beer at ~23C with 62g table sugar (dissolved in 300ml ish of water) therefore theoretically a touch over 2.0volumes
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  • Last Updated: 2021-06-07 20:10 UTC