R012/2020 BITTER BERKSHIRE - Beer Recipe - Brewer's Friend

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R012/2020 BITTER BERKSHIRE

112 calories 10.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 112 calories (Per 330ml)
Carbs: 10.8 g (Per 330ml)
Created: Thursday April 23rd 2020
1.037
1.008
3.8%
28.8
13.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Extra Pale Malt2.4 kg Extra Pale Malt 33 1.8 79.5%
0.14 kg United Kingdom - Amber0.14 kg Amber 32 27 4.6%
80 g United Kingdom - Chocolate80 g Chocolate 34 425 2.6%
0.25 kg United Kingdom - Maris Otter Pale0.25 kg Maris Otter Pale 38 3.75 8.3%
0.15 kg United Kingdom - Crystal 30L0.15 kg Crystal 30L 34 30 5%
3.02 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Challenger10 g Challenger Hops Pellet 8.5 Boil 60 min 16.54 16.7%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 30 min 10.47 16.7%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 1.75 16.7%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 3 days 50%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 42.1 g       Temp: 7 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 70 °C 67 °C 90 min
8 L Fly Sparge 80 °C 67 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains 13
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 17.6 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 16 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 16
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

120 min maceración en Step Mash (55ºC-65ºC-75ºC) en ebullidor y 90 min ebullición. Uso de sacos

15g Challenger + 10g Cascade + 15g Fuggles en Step Boiling Hopping y 40g Halletauer MIttelfrüh en Dry Hopping del 1mar al 5 mar

11g Nottingham yeast en starter

12 litros iniciales y 4 litros aspersión. Agua corriente hervida 30min y en reposo por 4h. Tratada con carbonato y anticloro.

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  • Last Updated: 2020-05-01 17:14 UTC