Bitter HeddØL

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Buy Ingredients

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ole & Trond
Calories: 194 calories (Per 355mL)
Carbs: 18 g (Per 355mL)

Created Saturday January 30th 2016

Original Gravity:

1.059

Final Gravity:

1.012

ABV (standard):

6.11%

IBU (tinseth):

30.15

SRM (morey):

11.85

Mash pH

5.34

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.5 kg	United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale	38	3.75	20.5%
9 kg	Pale Malt (2 row) UK9 kg Pale Malt (2 row) UK	35.9	6.51	73.8%
0.7 kg	Caramel/Crystal Malt - 30L0.7 kg Caramel/Crystal Malt - 30L	34.5	78.56	5.7%
12.2 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Northern Brewer60 g Northern Brewer Hops	Pellet	7.8	Boil	60 min	23.92	54.5%
30 g	Willamette30 g Willamette Hops	Pellet	5.5	Boil	20 min	5.11	27.3%
20 g	Willamette20 g Willamette Hops	Pellet	5.5	Boil	5 min	1.12	18.2%

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Northern Brewer60 g Northern Brewer Hops	23.92	54.5%
50 g	Willamette50 g Willamette Hops	5.11	45.5%
110 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
54 L	Meskesing	Temperature	67 °C	60 min
L	Varme opp til 72 grader	Temperature	72 °C	5 min
20 L	Skyll me vann sakte.	Sparge	74 °C	30 min
Starting Mash Thickness: 4.8 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
4 tbsp	Irish Moss	Fining	Boil	15 min.

Yeast

Mangrove Jack - Burton Union Yeast M79

Amount:	1 Each
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	17 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 544 B cells required