Den svensktillverkade AEB Fermoale jästen gjorde en så himla god bitter, så nu blir det en ny. Nu med lite annan malt blandning. Lite slattar från vad jag har i lådorna.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 28.81 | 11.25 | 1.033 | 1.006 | 3.49 |
| Actuals | 1.033 | 1.006 | ||||
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 - CaraHell | 190 g | 6.46 |
| Brown | 500 g | 17.01 |
| Belgian Candi Sugar - Clear/Blond (0L) | 350 g | 11.9 |
| Pilsner | 300 g | 10.2 |
| Château Biscuit | 350 g | 11.9 |
| Maris Otter Pale | 850 g | 28.91 |
| German - Rye | 400 g | 13.61 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 20 g | 60 min | Boil | Pellet | 5.2 |
| East Kent Goldings | 25 g | 20 min | Boil | Pellet | 5.2 |
| Hallertau Tradition (Germany) | 35 g | 5 min | Boil | Pellet | 5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 2 g | 60 min | Mash | Water Agent |
| Epsom Salt | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 2 g | 60 min | Mash | Water Agent |
| Table Salt | 1 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Clarity Ferm | 10 g | 14 days | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Fermoale AY4 (Fermoale AY4) | AEB | 75% | 17°C - 25°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Beta-amylase | 65°C | 45 min |
| Alpha-amylase | 70°C | 25 min |
| Mash-out | 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |