), because I need to reduce the physical size of my kit for storage between brews, and I also want to try and shorten my brewday if possible. I also like the ability to be able to easily brew small 10L batches if I fancy.So this will be my final brew on my 3V kit, and it almost turned out perfectly with regards to hitting nearly all of my numbers, except for the OG that actually ended up 1 point higher than planned
I wanted to brew something fairly straight forward, as I have picked up some of the Bairds Heritage Maris Otter malt that I got from the Malt Miller recently, so I wanted to see if it had any more flavour than the normal Crisp MO that I have used before.
Summer Ale
Standard/Ordinary Bitter
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 3.922
Total Hops (g): 105.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 3.70%
Colour (SRM): 10.2 (EBC): 20.1
Bitterness (IBU): 25.8 (Tinseth)
Brewhouse Efficiency (%): 75
Mash Efficiency (%): 80
Pre-Boil Gravity: 1.035
Boil Volume (L): 28
Boil Time (Minutes): 60
Grain Bill
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3.500 kg Bairds Heritage 1823 Maris Otter Malt (89.24%)
0.196 kg Crystal 80 (5%)
0.196 kg Torrified Wheat (5%)
0.030 kg Weyermann Carafa III malt (0.76%)
Hop Bill
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20.0 g Northdown Leaf (9.4% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
15.0 g Celeia Pellet (3.1% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Fuggles Pellet (5.6% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Celeia Pellet (3.1% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)
15.0 g Fuggles Pellet (5.6% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)
25.0 g Celeia Pellet (3.1% Alpha) @ Day 12-15 (Dry Hop) (1.1 g/L)
Misc Bill
----------------
0.9 g Calcium Chloride @ 90 Minutes (Mash)
3.95 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
3.95 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
1/2 Protafloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Safeale S-04 (Rehydrated)
Notes
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AG Gyle No.29
29/04/18
Starting Alkalinity - 134.0 CaCO3 ppm
AMS @0.6ml/L
Treated Alkalinity - 14.0 CaCO3 ppm
Water Profile - Graham Wheelers Bitter
Actual - Ca-140.7 / Mg-10.1 / Na-49.7 / CaCO3-14 / SO4-273.4 / Cl-136.7
Mash pH -5.35
Total Liquor - 31.4L
Mash Liquor - 9.8L
Sparge Liquor - 21.6L
Absorption - 0.867L/kg
Cheers
MB
