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Bitter v2

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
9 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 2 kg 83.3% 83 % 6
Grain Fawcett - Crystal 0.25 kg 10.4% 70 % 160
Grain Wheat, Torrified 0.15 kg 6.3% 79 % 4
Sum 2.4 kg

Hops

28 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Target 15 g 60 min 9 %
Boil East Kent Goldings 20 g 0 min 4.7 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Lactic Acid 6.29 g Mash 60 min
Water Agent CaSO4 2.62 g Mash 60 min

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