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Bitter

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 1 min

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Fermentables

9.8 BLG
3.8% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 3.5 kg 95.9% 83 % 6
Grain Special B Malt 0.15 kg 4.1% 65.2 % 315
Sum 3.65 kg

Hops

33 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Challenger 35 g 60 min 7 %
Boil East Kent Goldings 25 g 3 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 1000 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloct 1 g Boil 10 min
Water Agent Chlorek wapnia 1 g Mash 60 min
Water Agent Gips Piwowarski 2 g Mash 60 min

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