Min förra ordinary bitter hette “Hello Sweatie”, så denna måste bli Spoilers. Planen är att buteljera på plastflaskor och ha på båten.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 34.25 | 12.86 | 1.037 | 1.01 | 3.49 |
| Actuals | 1.037 | 1.01 | ||||
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 | % |
|---|---|---|
| German - Pale Ale | 500 g | 29.41 |
| German - CARABELGE | 300 g | 17.65 |
| Munich Light | 300 g | 17.65 |
| Belgian - Biscuit | 200 g | 11.76 |
| Melanoidin | 200 g | 11.76 |
| German - Rye | 100 g | 5.88 |
| Brown | 80 g | 4.71 |
| Belgian Candi Sugar - Dark (275L) | 20 g | 1.18 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Challenger | 6 g | 0 min | First Wort | Pellet | 5.1 |
| Perle | 5 g | 0 min | First Wort | Pellet | 8 |
| East Kent Goldings | 7 g | 20 min | Boil | Pellet | 5.2 |
| Perle | 7 g | 20 min | Boil | Pellet | 8 |
| Fuggles | 8 g | 5 min | Boil | Pellet | 4.5 |
| Perle | 8 g | 5 min | Boil | Pellet | 8 |
| Challenger | 15 g | 7 days | Dry Hop | Pellet | 5.1 |
| Fuggles | 15 g | 10 days | Dry Hop | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda / 0.1 Kilograms | 1 g | 60 min | Mash | Water Agent |
| Chalk / 0.06 Kilograms | 1.5 g | 60 min | Mash | Water Agent |
| Gypsym / 0.09 Kilograms | 1 g | 60 min | Mash | Water Agent |
| Lactic acid / 0.1 Liters | 2 g | 60 min | Mash | Water Agent |
| Table Salt / 1 Kilograms | 0.5 g | 60 min | Mash | Water Agent |
| Protafloc / 0.03 Kilograms | 0.5 g | 15 min | Boil | Fining |
| Jästnäring / 0.03 Kilograms | 1 g | 10 min | Boil | Other |
| Clarity Ferm / 0.04 Liters | 5 g | 14 min | Primary | Fining |
| Dansukker - Vit Sirap / 0.54 Kilograms | 45 g | 0 min | Bottling | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London ESB Yeast | Danstar | 70% | 18.33°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Proteinase | 58°C | 10 min |
| Beta-amylase | 64°C | 45 min |
| Alpha-amylase | 70°C | 15 min |
| Mash-out | 77°C | 15 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |