Abott Ale
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
21 L | 90 min | 36.51 | 10.71 | 1.049 | 1.011 | 5.02 |
Actuals | 1.049 | 1.011 |
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% | 13.89°C - 21.11°C |
Mash
Step | Temperature | Time |
---|---|---|
67°C | 90 min | |
75°C | 10 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Aging | 0 days | 0°C |
Download
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