Recipe: Reay's Bitter
Style: 8A. Standard/Ordinary Bitter
| Target Volume [ltr (gal)]: 20.00 (5.28) |
Alcohol By Volume: 4.37% |
| Estimated Original Gravity[SG]: | 1.043 |
Estimated Final Gravity[SG]: | 1.011 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 40.79 |
Colour [SRM(EBC)]: 7.64 (15.04) |
| Balance: 1.951 |
BU:GU ratio: 0.939 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
67.00 (152.60) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Biscuit Malt |
1.001 |
2.75% |
113.00 (0.25) |
2.71% |
| Crystal Pale (Thomas Fawcett) |
1.004 |
10.06% |
450.00 (0.99) |
10.81% |
| Maris Otter Malt (Bairds) |
1.038 |
87.19% |
3600.00 (7.94) |
86.48% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Northern Brewer |
8.50% |
20.79 |
50.97% |
20.00 (0.71) |
60.00 |
| Fuggle |
4.75% |
10.00 |
24.51% |
34.69 (1.22) |
15.00 |
| Fuggle |
4.75% |
10.00 |
24.51% |
86.34 (3.05) |
5.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Saf Ale S-04 |
low |
75.00% |
16.00 (60.80) |
24.00 (75.20) |
medium |
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