English Bitter with Emma

Method: All Grain
Style: Best Bitter
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 152 calories (Per 355mL)
Carbs: 18 g (Per 355mL)

Created Monday November 11th 2019

Original Gravity:

1.046

Final Gravity:

1.014

ABV (standard):

4.18%

IBU (tinseth):

41.36

SRM (morey):

20.85

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.84 kg	Crisp - Finest Maris Otter2.84 kg Finest Maris Otter	38	3	82.1%
0.52 kg	United Kingdom - Crystal 55L0.52 kg Crystal 55L	34	55	15%
0.1 kg	United Kingdom - Black Patent0.1 kg Black Patent	27	525	2.9%
3.46 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
45 g	Fuggles45 g Fuggles Hops	Pellet	5.9	Boil	30 min	35.26	45%
30 g	Fuggles30 g Fuggles Hops	Pellet	5.9	Boil	5 min	6.1	30%
25 g	Fuggles25 g Fuggles Hops	Pellet	5.9	Dry Hop at 15 °C	0 days		25%

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Fuggles100 g Fuggles Hops	35.26	100%
100 g	Total

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 64 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Reverse Osmosis with henley water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

pumped into corny keg at 100 C and left to cool overnight outside at approx 6 C

pitched malt miller NBS classic english ale yeast at around 17 C

View Count: 32
Brew Count: 0
Last Updated: 2019-11-11 21:27 UTC

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