Bitter - Best Bitter |
RECIPE INFO |
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by TomChapman
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 50%
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OG: 1.047 |
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FG: 1.01 |
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ABV: 4.85%
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Bitterness: 26.55 (tinseth)
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IBU/OG: 0.56 |
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Color: 12.3° SRM
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Calories: 4.85 per 330ml
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Bitter experiment |
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FERMENTABLES |
| 88.9% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 5.6% |
0 |
Dark Crystal 80L - UK |
33 |
80 |
Mash |
| 5.6% |
0 |
Amber - UK |
32 |
27 |
Mash |
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HOPS |
| 0 |
Fuggles |
Pellet |
Boil |
60 Minutes |
4.8 |
22.14 |
| 0 |
Fuggles |
Pellet |
Boil |
5 Minutes |
4.8 |
4.41 |
| 0 |
Fuggles |
Pellet |
Boil |
0 Minutes |
4.8 |
0 |
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YEAST |
| Mangrove Jack British Ale Yeast M07 |
78% |
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INSTRUCTIONS |
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1. Heat 9L of water to 70°c, add all grains. Allow temperature to drop to 65°c, transfer to mash tun.
2. Heat 8L of water to 77°c, transfer to hot liqour tank.
3. After 1 hour, transfer wort from mash tun to kettle. Sparge using water from hot liqour tank.
4. Heat up the wort in the kettle. Upon reaching boiling point, time 1 hour adding hops at correct intervals.
5. Cool the wort, pitch yeast, transfer to carboy.
6. On completion of fermentation, bottle beer.
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