Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 57 L | 60 min | 31.3 | 8.1 SRM | 1.041 | 1.01 | 4.07 % |
| Actuals | 1.041 | 1.01 | 4.07 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Best Bitter | 11 B | 1.04 - 1.048 | 1.008 - 1.012 | 25 - 40 | 8 - 16 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt Best | 7.43 kg | 71.79 |
| Light Munich Malt | 1.39 kg | 13.43 |
| Brupaks English Caramalt | 950 g | 9.18 |
| Wheat Malt | 490 g | 4.73 |
| Chocolate Wheat | 90 g | 0.87 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggle | 64.1 g | 60 min | Boil | Pellet | 4.4 |
| Flex | 2.1 g | 60 min | Boil | Liquid | 65 |
| Crossmyloof Tropical England | 49.9 g | 10 min | Boil | Pellet | 6 |
| Crossmyloof Tropical England | 150 g | 20 min | Whirlpool | Pellet | 6 |
| Crossmyloof Tropical England | 200 g | 3 days | Dry Hop | Pellet | 6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride (CaCl2) | 13.4 g | 0 min | Mash | Water Agent |
| Canning Salt (NaCl) | 1.8 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 8.2 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 15.3 g | 0 min | Mash | Water Agent |
| Lactic Acid | 4 ml | 0 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Saturated | WHC Lab | 77% | 19°C - 22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 66°C | 60 min |
| Mash Out | 75°C | 15 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 25°C |
| Aging | 0 days | 0°C |
Notes
| Diacetal rest @24C for 1 day Soft crash 16C Dry hop 3 days Soft crash to 4C before transfer Finished @ 1.009 |
Download
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