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Standard Bitter

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Batch size

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

Mash information

  • 87 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 11.5 liter(s)
    Mash size
  • 15.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min

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Fermentables

11 BLG
4.4% ABV
7.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 78.5% 80 % 5
Grain Caramel/Crystal Malt - 10L 0.4 kg 10.5% 75 % 20
Grain Viking Wheat Malt 0.2 kg 5.2% 83 % 5
Grain Special B Malt 0.12 kg 3.1% 65.2 % 315
Grain Abbey Malt Weyermann 0.1 kg 2.6% 75 % 45
Sum 3.82 kg

Hops

25 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 15 g 60 min 7 %
Boil East Kent Goldings 20 g 20 min 5.5 %
Boil East Kent Goldings 20 g 5 min 5.5 %
Boil Hallertau Tradition 15 g 5 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

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