Brewday: January 23, 2010 - Best Bitter
Summary
| Volume to fermenter[ltr (gal)]: | 38.00 | Original Gravity[SG]: | 1.050 |
|---|---|---|---|
| Mash Efficiency [%]: | 75.00% | Bitterness[IBU]: | 34.22 |
| Colour [SRM(EBC)]: | 7.42(14.62) |
Mash
| Mash water volume [ltr (gal)]: | 34.14 (9.02) | Mash tun volume required[ltr (gal)]: | 39.58 (10.46) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 8128.02 (17.92) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Amber Malt | 456.52 (1.01) | |
| Aromatic Malt | 91.30 (0.20) | |
| Biscuit Malt | 200.00 (0.44) | |
| Crystal Pale (Thomas Fawcett) | 547.83 (1.21) | |
| Maris Otter Malt (Bairds) | 6517.37 (14.37) | |
| Oats, Malted | 315.00 (0.69) | |
Mash Schedule:
| Name | Method | Step temp [C (F)] |
Step time [minutes] |
Addition amount [ltr (gal)] |
Addition temp [C (F)] |
Liquor/grist ratio [ltr/kg] |
|---|---|---|---|---|---|---|
| Protein rest | Infusion | 53.00 (127.40) | 5 | 16.25 (4.29) | 59.56 (139.21) | 2.00 |
| Sacchrification | Infusion | 67.00 (152.60) | 60 | 8.13 (2.15) | 95.00 (203.00) | 3.00 |
| Mash out | Infusion | 75.00 (167.00) | 10 | 9.75 (2.58) | 95.00 (203.00) | 4.20 |
| Mash gravity @ 100% conversion [SG]: | 1.047 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 75.00 % | Max expected efficiency | 85.08 % |
|---|
| Sparge No | Water addition [l] | Expected recovered volume [l] | Required gravity | Max expected gravity |
|---|---|---|---|---|
| 1 | 0.00 | 21.57 | 59.80 | 71.23 |
| 2 | 18.43 | 18.43 | 24.25 | 28.88 |
| Combined | 18.43 | 40.00 | 43.42 | 51.72 |
Assumed constants:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 40.00 (10.57) | @ mash out temp. | 40.95 (10.82) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.043 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| Super Pride | 13.00% | 28.97 | 40.00 (1.41) | 60.00 | |
| East Kent Goldings | 4.75% | 5.25 | 40.00 (1.41) | 15.00 | |
| Styrian Goldings | 5.25% | 0.00 | 45.65 (1.61) | Hop Tea |
Other fermentables:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Cane (Beet) Sugar | 544.67 (1.20) |
Miscellaneous
| Name | Type | Use | Amount | Actual | Time [Minutes] |
|---|---|---|---|---|---|
| Calcium Chloride | wateragent | mash | 1.00 (0.04) [gms (oz)] | (Not Available) | |
| Citric Acid | wateragent | mash | 0.50 (0.02) [gms (oz)] | (Not Available) | |
| Sulphate | wateragent | mash | 2.74 (0.10) [gms (oz)] | (Not Available) |
Postboil Values:
| Evaporation [ltr (gal)]: | 0.00 (0.00) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 42.00 (11.10) | @ boiling temp. | 43.75 (11.56) |
| Postboil target gravity [SG]: | 1.048 | mash items only | 1.043 |
| Boiler loses [ltr (gal)]: | 2.00 (0.53) |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| West Yorkshire Ale (Timothy Landlord) - Wyeast 1469 | 17.00 (62.60) | 22.00 (71.60) |
| Estimated required yeast cells (billion): | 356.25 |
| Dried yeast (gm): | 18.95 | |
| No of liquid yeast(Wyeast/Whitelabs) packs: | 3.79 | (Assumes 94% viability) |
| Approximate amount of solid slurry (ml): | ||
| One hour settling | 505.32 | (Assumes 25% trub and 94% viability) |
| One day settling | 252.66 | (Assumes 25% trub and 94% viability) |
| Longer than 1 week settling | 131.94 | (Assumes 25% trub and 80% viability) |