First attempt at a Yorkshire bitter
Basics
| IBU | SRM | Calories | Carbs |
|---|
| 17 | 16.5 | 72* | 7.5g* |
* estimated values per 100mlVolume
| Liquor | Sparge | Boil | Rack |
|---|
| 25L | 1L | 21L | 12L |
Grain Bill
| Grain | Quantity |
|---|
| Crisp Extra Pale Maris Otter | 3500g |
| Weyermann CaraMunich Type 3 | 500g |
| Simpsons Malt – Crystal Light | 500g |
| Crisp – Torrified Wheat | 300g |
Mash
| Time | Temp |
|---|
| 60 minutes | 65C |
| 15 minutes | 75C |
20 minute dough in and stir every 20 minutes to ensure efficiency.
Boil
| Additions | Quantity | Time |
|---|
| Lipohop | 2g | Start |
| East Kent Goldings T90 Pellets | 25g | Start |
| Protofloc Tablet | 1x | 10 |
| Servomyces Yeast Nutrient | 1x | 10 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|
| Mangrove Jacks Empire Ale M15 Yeast | 11g | 20C | 5 |
| Additions | Quantity |
|---|
| Clarity Ferm | 10ml |
Notes
Rest at 20C for 2 days, then cold crash to 4C before racking
