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ORDINARY BITTER

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.1 liter(s)
    Boil size
  • 6 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.7 liter(s)
    Mash size
  • 20.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min
78 C 5 min

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Fermentables

10.5 BLG
4.2% ABV
10.6 SRM
Type Name Amount Yield EBC
Grain Fawcett - Pale ale Maris Otter 4 kg 84.2% 80 % 5
Grain Fawcett - Crystal 0.5 kg 10.5% 70 % 160
Grain Fawcett - Brown 0.25 kg 5.3% 72 % 180
Sum 4.75 kg

Hops

30 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 20 g 60 min 7.6 %
Boil Challenger 15 g 30 min 7.6 %
Boil Challenger 15 g 15 min 7.6 %
Dry Hop East Kent Goldings 50 g 7 day(s) 6.8 %

Yeasts

Name Type Form Amount Laboratory
Windsor Ale Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Water Agent Sól epsom 2 g Boil 60 min

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