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Ordinary Bitter

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.2 liter(s)
    Mash size
  • 9.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 20 min
72 C 40 min
76 C 5 min

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Fermentables

9.3 BLG
3.6% ABV
7.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.7 kg 71.1% 80 % 5
Grain Fawcett - Pale Crystal 0.24 kg 10% 72.8 % 75
Grain Strzegom Monachijski typ I 0.3 kg 12.6% 79 % 16
Grain Viking Wheat Malt 0.1 kg 4.2% 83 % 5
Grain Special B Castle 0.05 kg 2.1% 70 % 290
Special B Castlemalting
Sum 2.39 kg

Hops

27 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Target 10 g 60 min 10.5 %
Boil East Kent Goldings 6 g 20 min 5.1 %
Aroma (end of boil) East Kent Goldings 6 g 5 min 5.1 %
Dry Hop East Kent Goldings 10 g 5 day(s) 5.1 %
Dry Hop Fuggles 10 g 5 day(s) 4.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 5.75 g Danstar

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 2 g Mash 65 min
Water Agent Mech irlandzki 2.5 g Boil 15 min

Notes

  • Primary fermentation - 8 days +/-
    Secondary fermentation - 8 days +/-

    Bottled with 2,37g of sugar per 0,5l of beer

    Based on:
    https://wiki.piwo.org/Standard/Ordinary_Bitter,_Łukasz_Kantor_(kantor)
    Dec 5, 2020, 9:41 AM

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