Test Bitter
194 calories
18.6 g
500 ml
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
EBC |
Bill %
|
3.80 kg |
Warminster Maltings - Maris Otter3.8 kg Maris Otter |
£ 0.00 / kg
£ 0.00 |
38 |
6 |
92.5% |
250 g |
Crisp Malting - Crystal 60L250 g Crystal 60L |
£ 0.00 / kg
£ 0.00 |
33.1 |
60 |
6.1% |
60 g |
United Kingdom - Black Patent60 g Black Patent - (late mash tun addition) |
|
27 |
1399.5 |
1.5% |
4,110 g / £ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
28 g |
Pilgrim28 g Pilgrim Hops |
|
Leaf/Whole |
8.3 |
Boil
|
60 min |
26.87 |
73.7% |
10 g |
Pilgrim10 g Pilgrim Hops |
|
Leaf/Whole |
8.3 |
Boil
|
15 min |
4.76 |
26.3% |
38 g
/ £ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
38 g |
Pilgrim (Leaf/Whole) 38 g Pilgrim (Leaf/Whole) Hops |
|
31.63 |
100% |
38 g
/ £ 0.00
|
Target Water Profile
Light colored and malty
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
19 L |
|
Infusion |
66 °C |
66 °C |
60 min |
|
|
Temperature |
66 °C |
72 °C |
10 min |
|
|
Temperature |
72 °C |
77 °C |
10 min |
16 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
|
12.3 |
Mash volume with grains
|
15 |
Grain absorption losses
|
-4.1 |
Remaining sparge water volume (equipment estimates 21.6 L)
|
22.4 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 28.9 L)
|
29.7 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.2 |
Post boil Volume (equipment estimates 23 L)
|
24.5 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 24.5 L)
|
23 |
Total:
|
34.7
|
Equipment Profile Used: |
System Default |
"Test Bitter" Best Bitter beer recipe by Scrattajack. All Grain, ABV 4.29%, IBU 31.64, SRM 20.85, Fermentables: (Maris Otter, Crystal 60L, Black Patent) Hops: (Pilgrim) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid, CRS/AMS (6.3% HCl, 8.6% H2SO4), Baking Soda)
Last Updated and Sharing
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- Last Updated: 2024-01-13 16:56 UTC