Brew Log History
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 500ml
Carbs: {{ stats.carbs | number:1 }} g / 500ml
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
25 g |
Northdown25 g Northdown Hops |
|
Pellet |
5.1 |
Boil
|
60 min |
14.52 |
11.1% |
|
25 g |
East Kent Goldings25 g East Kent Goldings Hops |
|
Pellet |
4.9 |
Boil
|
5 min |
2.78 |
11.1% |
|
25 g |
Northdown25 g Northdown Hops |
|
Pellet |
5.1 |
Boil
|
5 min |
2.89 |
11.1% |
|
50 g |
Pilgrim50 g Pilgrim Hops |
|
Pellet |
8.4 |
Boil
|
5 min |
9.53 |
22.2% |
|
25 g |
East Kent Goldings25 g East Kent Goldings Hops |
|
Pellet |
4.9 |
Whirlpool at 80 °C
|
25 min |
1.53 |
11.1% |
|
25 g |
Northdown25 g Northdown Hops |
|
Pellet |
5.1 |
Whirlpool at 80 °C
|
25 min |
1.59 |
11.1% |
|
50 g |
Pilgrim50 g Pilgrim Hops |
|
Pellet |
8.4 |
Whirlpool at 80 °C
|
25 min |
5.25 |
22.2% |
|
225 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20.144 L |
|
Strike |
68 °C |
67 °C |
60 min |
|
17.82 L |
|
Sparge |
76 °C |
76 °C |
15 min |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Edinburgh Scotland (bru n water)
"pilgrim, EKG, Northdown bitter" Best Bitter beer recipe by NathanUK. All Grain, ABV 4.49%, IBU 38.1, SRM 10.86, Fermentables: (Maris Otter Pale, Amber, Crystal 70L, Roasted Barley, Château Acid (Malta Acida)) Hops: (Northdown, East Kent Goldings, Pilgrim) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Baking Soda)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-02-28 04:05 UTC
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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 $ |
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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