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Bitter

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 27 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.3 liter(s)
    Mash size
  • 19.7 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

10 BLG
4% ABV
9.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 91.4% 80 % 5
Grain Caramel/Crystal Malt - 120L 0.375 kg 8.6% 72 % 236
Sum 4.375 kg

Hops

31 IBU

Bitterness ratio 0.77 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 14 %
Boil East Kent Goldings 25 g 0 min 4.7 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Irish Ale Ale Slant 150 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Lactic Acid 12 g Mash 60 min
Water Agent CaSO4 5 g Mash 60 min

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