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R012/2020 BITTER BERKSHIRE

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

Original Gravity:

1.037

Final Gravity:

1.008

ABV (standard):

3.8%

IBU (tinseth):

28.8

SRM (morey):

13.5

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	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	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 €

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Challenger (Pellet) 10 g Challenger (Pellet) Hops	16.54	16.7%
10 g	Cascade (Pellet) 10 g Cascade (Pellet) Hops	10.47	16.7%
10 g	Fuggles (Pellet) 10 g Fuggles (Pellet) Hops	1.75	16.7%
30 g	Hallertau Mittelfruh (Pellet)		50%
60 g / 0.00 €

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

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

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.

GO ON LINE at https://youtu.be/1WsEP147LhI

Award Winning Recipe

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-05-01 17:14 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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