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LEESB

165 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Green Man
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Friday July 7th 2017
1.054
1.011
5.6%
40.0
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pale Ale1 kg Pale Ale 37 3.5 84%
100 g American - Munich - Light 10L100 g Munich - Light 10L 33 10 8.4%
40 g American - Chocolate40 g Chocolate 29 350 3.4%
50 g Flaked Oats50 g Flaked Oats 33 2.2 4.2%
1,190 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nugget5 g Nugget Hops Pellet 14 Boil 30 min 26.35 8.6%
10 g Nugget10 g Nugget Hops Pellet 14 Boil 5 min 13.67 17.2%
10 g Nugget10 g Nugget Hops Pellet 14 Aroma 0 min 17.2%
33 g Nugget33 g Nugget Hops Pellet 14 Dry Hop 0 days 56.9%
58 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 23 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 66 °C 60 min
1 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.9 L) 7.1
Mash volume with grains (equipment estimates 13.7 L) 7.9
Grain absorption losses -1.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Volume into fermentor 5
Total: 7.1  
Equipment Profile Used: System Default
 
Notes

Still early days, but after 2 weeks in the bottle this ale is very dry with a nice hoppy bite. The massive dry hop with nugget has given it a great nose too. The malt is biscuity with a touch of coffee. This is not a sweet ale though and I think a little crystal malt would have given it a little more depth and roundness.
Improved bottling routine and bottle cleaning has visibly improved head retention.
Also, a re-think on hops maybe needed. At three weeks the massive dry hop isn't so evident. Water chemistry has probably contributed to the quite bitter taste, accentuating the hops bittering ability.

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  • Last Updated: 2017-08-26 23:15 UTC