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Hogs Back TEA

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Sunday May 3rd 2020

Harvey's Sussex Best Bitter

by Endre

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

John Smiths Magnet

OG: 1.040 FG: 1.010 ABV: 4.0% IBU: 46

Original Gravity:

1.045

Final Gravity:

1.012

ABV (standard):

4.3%

IBU (tinseth):

41.9

SRM (morey):

10.0

Mash pH

5.3

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	92.3%
400 g	United Kingdom - Crystal 70L400 g Crystal 70L	34	70	7.7%
5.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
34 g	Fuggles34 g Fuggles Hops	Leaf/Whole	5.6	Boil	60 min	20.71	41%
31 g	Goldings31 g Goldings Hops	Leaf/Whole	5.2	Boil	60 min	17.54	37.3%
18 g	Goldings18 g Goldings Hops	Leaf/Whole	5.2	Boil	10 min	3.69	21.7%
83 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
34 g	Fuggles (Leaf/Whole) 34 g Fuggles (Leaf/Whole) Hops	20.71	41%
49 g	Goldings (Leaf/Whole) 49 g Goldings (Leaf/Whole) Hops	21.23	59%
83 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Salt	Water Agt	Mash	1 hr.
29 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):	73%	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

Method: co2 CO₂ Level: 1.02 Volumes

Target Water Profile

standard balanced - slightly malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
145	9	40	155	120	65
Mash Chemistry and Brewing Water Calculator

Notes

Treated 42l of water with 29ml AMS and 2 x campden tablets
Removed 7 litres and doughed in
used "Old Man" mash schedule
Pre boil Gravity 1.040
Added 50g brewing sugar 10 mins into boil
During boil added 2/3 tablet protofloc and final hop addition (18g Goldings) at the wrong time, 30 mins left instead of 10 !!
removed hop bag with 23 mins to go and put it back in with 8 mins left, along with a third of a tablet of protofloc.
Cooled and whirlpooled and racked approx. 23.5 litres into fermenter @ 1.046 OG (8l of heavy trub)
Added 12.4g of rehydrated S-04 to fermenter
fermented for 12 days
FG 1.014
1 x Corny keg primed with 45g sugar
1 x mini keg primed with 20g sugar
1 x 500ml bottle
ABV 4.25%

Last Updated and Sharing

355

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Brews

Public: Yup, Shared
Last Updated: 2020-05-17 18:02 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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