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london bitter 39+20

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Batch size

  • 59 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 84.9 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 9.7 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 38.9 liter(s)
    Mash size
  • 53.3 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

11.9 BLG
4.8% ABV
5.3 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) UK 13 kg 90.3% 78 % 6
Grain Caramel/Crystal Malt - 20L 1.4 kg 9.7% 75 % 39
Sum 14.4 kg

Hops

40 IBU

Bitterness ratio 0.83 Very bitter

Use for Name Amount Time Alpha acid
Boil Azacca 55 g 60 min 14 %
Aroma (end of boil) Citra 70 g 15 min 12 %
Whirlpool Citra 150 g 0 min 12 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 33 g Danstar

Extras

Type Name Amount Use for Time
Fining protofloc 10 g Boil 15 min
Water Agent Lactic Acid 15 g Mash 60 min

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