Sjukt barnbitter - Beer Recipe - Brewer's Friend

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Sjukt barnbitter

131 calories 8.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 8.3 g (Per 330ml)
Created: Wednesday May 3rd 2023
1.044
1.003
5.3%
31.6
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg German - Pale Ale4.2 kg Pale Ale 39 2.3 94.4%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 4.5%
0.05 kg United Kingdom - Pale Chocolate0.05 kg Pale Chocolate 33 207 1.1%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Target30 g Target Hops Pellet 7.5 Boil 60 min 27.1 50%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 10 min 4.47 50%
60 g / $ 0.00
 
Yeast
The Yeast Bay - Simonaitis Lithuanian Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
High
Optimum Temp:
24 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 30.4
Mash volume with grains (equipment estimates 37.3 L) 33.3
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Volume into fermentor 23
Total: 30.4  
Equipment Profile Used: System Default
"Sjukt barnbitter" Best Bitter beer recipe by Olvesen. BIAB, ABV 5.28%, IBU 31.56, SRM 7.53, Fermentables: (Pale Ale, CaraMunich II, Pale Chocolate) Hops: (Target, Hallertau Mittelfruh)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-26 19:00 UTC