Förra batchen buteljerades på PET och hamnade i syrrans båt. Den blev så jäkla god att jag måste göra en till.
Denna gång hamnar den på ett 9L fat.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 30.26 | 18.14 | 1.032 | 1.009 | 3.1 |
| Actuals | 1.032 | 1.009 | ||||
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 | % |
|---|---|---|
| Maris Otter Pale | 500 g | 33.56 |
| German - CARABELGE | 200 g | 13.42 |
| Munich Light | 200 g | 13.42 |
| Belgian - Biscuit | 150 g | 10.07 |
| Melanoidin | 150 g | 10.07 |
| German - Rye | 100 g | 6.71 |
| Chocolate | 50 g | 3.36 |
| Belgian Candi Sugar - Dark (275L) | 40 g | 2.68 |
| German - Carapils | 100 g | 6.71 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Styrian Golding / Celeia | 6 g | 0 min | First Wort | Pellet | 2.5 |
| Perle | 5 g | 0 min | First Wort | Pellet | 8 |
| Styrian Golding / Celeia | 7 g | 20 min | Boil | Pellet | 2.5 |
| 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 |
| Styrian Golding / Celeia | 15 g | 7 days | Dry Hop | Pellet | 2.5 |
| Fuggles | 15 g | 7 days | Dry Hop | Pellet | 4.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda | 1 g | 60 min | Mash | Water Agent |
| Chalk | 1.5 g | 60 min | Mash | Water Agent |
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 2 g | 60 min | Mash | Water Agent |
| Table Salt | 0.5 g | 60 min | Mash | Water Agent |
| Protafloc | 0.5 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Coriander seed / 0.38 Kilograms | 3 g | 5 min | Boil | Spice |
| Clarity Ferm | 5 g | 14 min | Primary | Fining |
| Vit Sirap | 35 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 | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |