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Klon av Fuller's Brewery (London). Englands mest kända best bitter — en perfekt balans av Maris Otter-malt och engelska humlesorter. Upplagt av craftfork.com.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Maris Otter(United Kingdom) | Malt | Mash | 3.4 kg | 0% | 5.9 EBC |
| Crystal 60L(United States) | Malt | Mash | 340 g | 0% | 118.2 EBC |
| Total | 3.74 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Target(England) | Boil | 14 g | 11% | 21.075% | 60 min |
| Challenger(England) | Boil | 14 g | 7.5% | 7.125% | 15 min |
| East Kent Goldings(England) | Whirlpool | 14 g | 5.5% | — | 0 min |
| East Kent Goldings(England) | Dry hop | 14 g | 5.5% | — | 1 d |
| Total | 56 g | 28 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| English Ale WLP002(WLP002) | White Labs | 1 pkt | 67% | 17°C–20°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 73°C | 11.2 L |
| Sparge water | — | 17.4 L |
| Total water | 28.6 L | |
| Mash volume | 13.7 L | |
| Pre-boil volume | 25.3 L | |
| Boil volume (hot) | 25.6 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.68.
| Total | Mash water (11.2 L) | Sparge water (17.4 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 2.5 g | 1 g | 1.5 g |
| Calcium chloride – CaCl₂ | 4.5 g | 1.8 g | 2.7 g |
| Epsom salt – MgSO₄ | 1.5 g | 0.6 g | 0.9 g |
| Table salt – NaCl | 1.5 g | 0.6 g | 0.9 g |
| Baking soda – NaHCO₃ | 1.5 g | 0.6 g | 0.9 g |
| Chalk – CaCO₃ | 1 g | 0.4 g | 0.6 g |
| Lactic acid (88%) | 1.5 mL | 1.5 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Mäskning | Infusion | 67°C | 60 min | — |
| Total (1 steps) | 67°C | 60 min | ||