Mikklan ordinary Bitter - Beer Recipe - Brewer's Friend

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Mikklan ordinary Bitter

144 calories 15.1 g 330 ml
Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday December 13th 2019
1.047
1.012
4.6%
26.8
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 3.75 87%
300 g United Kingdom - Crystal 45L300 g Crystal 45L 34 45 6.5%
300 g German - Acidulated Malt300 g Acidulated Malt 27 3.4 6.5%
4,600 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 4.5 Boil 60 min 21.91 63.6%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 20 min 3.79 18.2%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Whirlpool 5 min 1.07 18.2%
55 g / 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 67 °C 60 min
8 L Sparge 90 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 23.1 L) 21
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 21
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Fermentation temperatur is 20 degrees till 50% attenuasjon. Then temperatur is to be decreased to 17 degrees into end of fermantation. When the beer has reached FG. Temperatur is decreased again to 6 degrees till the beer is ready.
Gassy beers are much more difficult to drink in quantity and proper carbonation level is even more important for low gravity beers like bitter. Too much carbonation in a low gravity beer results in a harsh, carbonic bite. While carbonation is important to filling out the mouthfeel of a beer, and it helps drive aromas up to the nose, too much carbonation can make a small beer seem thin. Target a low level of carbonation, around 1.5 volumes of CO2 for bottled beer and 1 volume of CO2 for cask conditioned beer. A typical American pale ale is carbonated to around 2.5 volumes of CO2, so cut your priming sugar in half at bottling time and you’ll be close to the right level of
carbonation.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-28 14:46 UTC