Biscuit batch #3

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Method: BIAB
Style: Best Bitter
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Leglesswondercat
Calories: 145 calories (Per 355mL)
Carbs: 14 g (Per 355mL)

Created Monday December 4th 2017

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.41%

IBU (tinseth):

35.01

SRM (morey):

8.18

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	75%
0.25 kg	United Kingdom - Amber0.25 kg Amber	32	27	6.3%
0.5 kg	Belgian - Biscuit0.5 kg Biscuit	35	23	12.5%
0.25 kg	Flaked Oats0.25 kg Flaked Oats	33	2.2	6.3%
4 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Target20 g Target Hops	Pellet	11.5	Boil	60 min	27.09	22.2%
10 g	Cascade10 g Cascade Hops	Leaf/Whole	7.9	Boil	10 min	3.07	11.1%
20 g	Fuggles20 g Fuggles Hops	Pellet	4.7	Boil	10 min	4.01	22.2%
5 g	Saaz5 g Saaz Hops	Pellet	3.9	Boil	10 min	0.83	5.6%
20 g	Fuggles20 g Fuggles Hops	Pellet	4.7	Dry Hop	5 days		22.2%
5 g	Saaz5 g Saaz Hops	Pellet	3.9	Dry Hop	5 days		5.6%
10 g	Cascade10 g Cascade Hops	Leaf/Whole	7.9	Dry Hop	5 days		11.1%

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Target20 g Target Hops	27.09	22.2%
20 g	Cascade20 g Cascade Hops	3.07	22.2%
40 g	Fuggles40 g Fuggles Hops	4.01	44.4%
10 g	Saaz10 g Saaz Hops	0.83	11.2%
90 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
19 L	Well insulated mashed in kettle, typically lose 1c over duration	Infusion	68 °C	120 min
12 L	Batch sparge 4 times with 3L of water, bag opened and stirred	Sparge	77 °C	5 min

Other Ingredients

Amount	Name	Type	Use	Time
0.5 each	Protafloc	Fining	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 81 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: Table sugar in 450/500ml bottles Amount: 3g CO₂ Level: 2.55/2.3 Volumes

Target Water Profile

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

Notes

Excess sparge water boiled separately to reduce volume and added either during boil or to kettle as wort is syphoned through counterflow chiller into FV.

Foam skimmed during boil.

Wilco's Ale yeast, Nottingham Strain? closest approximation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-12-10 08:57 UTC

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Biscuit batch #3