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Malty Madeinead

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Thursday September 15th 2022

Yorkshire Bitter

by shepp1

OG: 1.042 FG: 1.012 ABV: 3.9% IBU: 33

Harvey's Sussex Best Bitter

by Endre

OG: 1.043 FG: 1.012 ABV: 4.1% IBU: 39

Timothy Taylor's Boltmaker

by Endre

OG: 1.042 FG: 1.011 ABV: 4.1% IBU: 30

Original Gravity:

1.045

Final Gravity:

1.011

ABV (standard):

4.5%

IBU (tinseth):

35.1

SRM (morey):

10.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.80 kg	United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale	38	3.75	92.7%
250 g	United Kingdom - Crystal 60L250 g Crystal 60L	34	60	4.8%
30 g	United Kingdom - Chocolate30 g Chocolate	34	425	0.6%
100 g	German - Carapils100 g German - Carapils	35	1.3	1.9%
5,180 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
22 g	Goldings22 g Goldings Hops	Pellet	5	Boil	60 min	12.68	27.2%
17 g	East Kent Goldings17 g East Kent Goldings Hops	Pellet	5	Boil	60 min	9.8	21%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Leaf/Whole	5	Boil	30 min	8.06	24.7%
22 g	East Kent Goldings22 g East Kent Goldings Hops	Pellet	5	Boil	10 min	4.6	27.2%
81 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
22 g	Goldings (Pellet) 22 g Goldings (Pellet) Hops	12.68	27.2%
39 g	East Kent Goldings (Pellet) 39 g East Kent Goldings (Pellet) Hops	14.4	48.2%
20 g	East Kent Goldings (Leaf/Whole)	8.06	24.7%
81 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
35 L	Strike	64 °C	65 °C	70 min
6 L	Sparge	--	77 °C	10 min
Starting Mash Thickness: 6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
8.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
4.50 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Salt	Water Agt	Mash	1 hr.
20 ml	CRS/AMS (6.3% HCl, 8.6% H2SO4)	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Full Bodied Bitter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
200	7	55	220	150	65
Mash Chemistry and Brewing Water Calculator

Notes

Brewday 17/09/22
41 litres of water - checked alkalinity - 268ppm
Added 6ml of Lactic Acid Checked alkalinity - 188ppm
(Therefore 1ml of Lactic acid in 41l water reduces alkalinity by 13ppm)
1 x Campden tablet added.
Full Bodied Mash schedule (35l Mash + 6l Sparge)
Mash Ph checked after 20 mins 5.4
35 litres pre boil (Gravity 1.039)
31 litres post boil
27 litres in fermenter
13g S-04 added
OG 1.044
10 days fermentation
FG1.012
racked into 2 x bottles, 1 x 5l mini keg, and 1 x corny
ABV 4.2%

Last Updated and Sharing

210

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Brews

Public: Yup, Shared
Last Updated: 2022-09-30 15:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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