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XXX Bitter

163 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 163 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Saturday December 24th 2022
1.054
1.006
6.3%
63.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg New Zealand - Pilsner Malt6 kg Pilsner Malt 37.3 1.93 100%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Magnum34 g Magnum Hops Pellet 15 Boil 60 min 55.55 40.5%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 7.4 59.5%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
4.20 g Lactic acid Water Agt Mash 1 hr.
1.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 26 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9
Mash volume with grains 13
Grain absorption losses -6
Remaining sparge water volume 25.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 21.9 L) 24
Estimated amount in fermentor 24
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Brewed 6/1/2024
OG 1051
FG 1000
ABV 6.7%
5.6kg Pils malt
Added 80g HalMit dry hop 1 day

Ambient ferm December/Jan ~26-32°C

This batch quite a lot of spiciness from the hops.


Brewed 30/12/2022
OG ? 1044 after 18 hrs
FG 1000 !
ABV 6.5-7.0 based on probable OG 1050-1054

Fermented much further than expected but not sure if OG was lower than planned. Very dry, bitter and hoppy which is what I wanted.
Body has a fuller impression than FG would suggest, consider water chem influence - chloride? [Edit] later found French Saison produces some gycerol which would explain.

Consider dry hopping in future - HalMit, Pacifica, Pacific Jade, Amarillo, Motueka, Nelson Sauvin.

Love this beer, 10/10 would brew again.

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  • Last Updated: 2024-09-13 06:13 UTC