Table Beer

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MapperMatt
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Joined: Sat Feb 05, 2011 10:33 am

Table Beer

Post by MapperMatt »

As brought to June BCB meeting:

Table Beer 3
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Batch Size (L): 20.0
Total Grain (kg): 3.823
Total Hops (g): 106.00
Original Gravity (OG): 1.039 (°P): 9.8
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 3.47 %
Colour (SRM): 6.3 (EBC): 12.4
Bitterness (IBU): 45.5 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
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3.376 kg Maris Otter Malt (88.3%)
0.241 kg Carared (6.3%)
0.206 kg Carapils (Dextrine) (5.4%)

Hop Bill
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10.0 g Chinook Leaf (13.3% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
12.0 g Cascade Leaf (7.6% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
10.0 g Chinook Leaf (13.3% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
20.0 g Cascade Leaf (7.6% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Amarillo Leaf (8.6% Alpha) @ 0 Days (Dry Hop) (1 g/L)
24.0 g Cascade Leaf (7.6% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)
10.0 g Chinook Leaf (11.4% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

Misc Bill
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Single step Infusion at 69°C for 60 Minutes.
Fermented at 20°C with Wyeast 1098 - British Ale


Recipe Generated with BrewMate

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