TTL3 - BW / HE - Beer Recipe - Brewer's Friend

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TTL3 - BW / HE

132 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday May 6th 2019
1.043
1.011
4.2%
45.7
8.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 93.5%
0.03 kg United Kingdom - Black Patent0.03 kg Black Patent 27 525 0.7%
0.13 kg German - Melanoidin0.125 kg Melanoidin 37 25 2.9%
0.13 kg United Kingdom - Crystal 45L0.125 kg Crystal 45L 34 45 2.9%
4.28 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Leaf/Whole 4.7 Boil 90 min 19.4 38.9%
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 22.7 38.9%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 4.1 Boil 10 min 3.61 22.2%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish moss Fining Boil 30 min.
12 g Calcium Chloride Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
2 g Epsom Salt Water Agt Mash 90 min.
3 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 123 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 14.3 60 250 100 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 67 °C 90 min
14 L Sparge -- 80 °C 10 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 11.1
Mash volume with grains 14
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 26.1 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

1,043 OG mashing in at 68/67. 5,39 pH at settled mash pH (20 min). Long mash and long boil added body and caramelisation which reminds me of the cask TTL I drank in York.

Primary fermentation 6 days at 18 / 19 with WY1318 London III (usually use 1469 but had 1318 on hand approaching use by date) into paddle aerated 18C wort. Roused twice (day 2, day 4) to reach 1,012 @ 4,17pH. Stirred in final unflocculated yeast layer morning day 7.

Added 100g maltose/dextrose syrup to 21 final liters. Went into 4 x 5L mini kegs with 3g EKG flowers in each keg in a sanitised muslin hop bag. Bottled 3 x 0,5L to save.

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  • Last Updated: 2019-05-21 12:02 UTC