Random Access Memory Bitter
161 calories
15.8 g
355 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
20 g |
Target20 g Target Hops |
|
Pellet |
8 |
First Wort
|
60 min |
0.17 |
26.3% |
28 g |
East Kent Goldings28 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
20 min |
8.94 |
36.8% |
14 g |
Target14 g Target Hops |
|
Pellet |
8 |
Whirlpool at 80 °C
|
20 min |
1.51 |
18.4% |
14 g |
Fuggles14 g Fuggles Hops |
|
Pellet |
4.5 |
Whirlpool at 80 °C
|
20 min |
0.85 |
18.4% |
76 g
/ $ 0.00
|
Yeast
- s-04
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
98 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
20 L |
|
Strike |
78 °C |
65 °C |
45 min |
|
|
Infusion |
65 °C |
77 °C |
15 min |
11 L |
|
Sparge |
77 °C |
77 °C |
20 min |
Starting Mash Thickness:
3 L/kg
|
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
15.3 |
Mash volume with grains
|
18.7 |
Grain absorption losses
|
-5.1 |
Remaining sparge water volume (equipment estimates 19.8 L)
|
17.7 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 29.1 L)
|
27 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.2 |
Post boil Volume (equipment estimates 23.1 L)
|
25 |
Hops absorption losses (whirlpool, hop stand)
|
-0.1 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 24.9 L)
|
23 |
Total:
|
33
|
Equipment Profile Used: |
System Default |
"Random Access Memory Bitter" Strong Bitter beer recipe by Pivo Vino. All Grain, ABV 5.02%, IBU 11.46, SRM 9.3, Fermentables: (Pale Ale, White Wheat, OIO Toasted Barley Flakes, Chocolate Wheat, Crystal Light - 45L) Hops: (Target, East Kent Goldings, Fuggles) Other: (Gypsum, Calcium Chloride (anhydrous), Phosphoric acid, Whirlfloc)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-12-16 01:36 UTC