Recipe: Reay's Bitter
Style: 8A. Standard/Ordinary BitterDescription:
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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
Color [SRM(EBC)]: 7.64 (15.04)
BU:GU ratio: 0.939
Balance: 1.951
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
113.00 (0.25) Biscuit Malt 1.001 2.71%
450.00 (0.99) Crystal Pale (Thomas Fawcett) 1.004 10.81%
3600.00 (7.94) Maris Otter Malt (Bairds) 1.038 86.48%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
20.00 (0.71) Northern Brewer 8.50% 20.79 50.97% 60.00
34.69 (1.22) Fuggle 4.75% 10.00 24.51% 15.00
86.34 (3.05) Fuggle 4.75% 10.00 24.51% 5.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Saf Ale S-04 75.00% 16.00 (60.80) 24.00 (75.20)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 60
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