Abott Ale
Batch21 L
Boil90 min
IBU36.51
SRM10.7
OG1.049
FG1.011
ABV5.02%
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Standard/Ordinary Bitter | 8 A | 1.032 - 1.04 | 1.007 - 1.011 | 25 - 35 | 4 - 14 | 0 - 0 | 3.2 - 3.8 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Ale | 3 kg | 70.09 |
| Crystal 30L | 170 g | 3.97 |
| Black | 40 g | 0.93 |
| Flaked Corn | 285 g | 6.66 |
| Invert Sugar Syrup | 285 g | 6.66 |
| Munich | 500 g | 11.68 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 25 g | 90 min | Boil | Pellet | 5.8 |
| Styrian Goldings | 25 g | 90 min | Boil | Pellet | 3.8 |
| East Kent Goldings | 12 g | 4 days | Dry Hop | Leaf | 5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride (dihydrate) | 2 g | 60 min | Mash | Water Agent |
| Epsom Salt | 2 g | 60 min | Mash | Water Agent |
| Gypsum | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 3.5 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Nottingham Ale Yeast | Danstar | 77% | 13.9°C - 21.1°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 67°C | 90 min | |
| 75°C | 10 min |
Water Profile
| Ca | Mg | Na | Cl | SO4 | HCO3 | pH |
|---|---|---|---|---|---|---|
| 80.0 | 5.0 | 25.0 | 75.0 | 80.0 | 100.0 | 0.00 |
Import this recipe into your brewing software⬇ Download BeerXML