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TTL3 - BW / HE

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

Original Gravity:

1.043

Final Gravity:

1.011

ABV (standard):

4.2%

IBU (tinseth):

45.7

SRM (morey):

8.8

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	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	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 €

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Fuggles (Leaf/Whole) 35 g Fuggles (Leaf/Whole) Hops	19.4	38.9%
35 g	Styrian Goldings (Leaf/Whole)	22.7	38.9%
20 g	Styrian Goldings (Pellet) 20 g Styrian Goldings (Pellet) Hops	3.61	22.2%
90 g / 0.00 €

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-05-21 12:02 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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