Best Bitter
Pschhht Hembryggeri
10 januari 2016 kl 23:15
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 20,0 L | 60 min | 1.045 SG | 1.013 SG | 34 | 4,2% | 392 |
20 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 34 | 4,2% | 392 |
20 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt, Maris Otter | 3,50 kg | 91,9% | Malt |
6 EBC
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Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| DIY Caramunich/Crystal 60 | 0,20 kg | 5,2% | Malt |
118 EBC
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Typ:
Malt Home made from raw grain. Malted, mashed and kilned to caramunich variant. |
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| Crystal, Dark (Simpsons) | 0,10 kg | 2,6% | Malt |
158 EBC
|
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Typ:
Malt Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt. |
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| Barley, Raw | 0,01 kg | 0,3% | Malt |
4 EBC
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Typ:
Malt Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Northern Brewer - Homegrown | 60 gr | 60 min | Kok | Kottar | 4,00% | 29,0 | 3,0 | |
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Användning: Kok Also called Hallertauer Northern Brewers
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| Fuggles - Homegrown | 40 gr | 10 min | Kok | Kottar | 2,00% | 3,5 | 2,0 | |
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Användning: Kok Used for: General purpose bittering/aroma for English Ales, Dark Lagers
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Salt | 1,66 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. |
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| Gypsum (Calcium Sulfate) | 1,05 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Baking Soda | 0,38 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. |
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| Protafloc | 1 gr | 8 min | Klarning | Kok | ||
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Typ: Klarning Protafloc är ett klarningsmedel som är baserat på karragen (den aktiva beståndsdelen i Irish Moss). Protafloc används på samma sätt som Irish Moss, men är både effektivare och mycket mer koncentrerat, och kan alltså doseras betydligt lägre.
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| West Yorkshire Ale | 1469 | Wyeast Labs | Flytande | 69% | 18°C - 22°C | |
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Labb: Wyeast Labs This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 67°C | 60 min | 2 min | Infusion | 15,20 L | |
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Höjningstid: 2 min |
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| Utmäskning | 78°C | 10 min | 10 min | Infusion | 15,00 L | |
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Höjningstid: 10 min |
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1.040 - 1.048
1.008 - 1.012
25 - 40
16 - 32
A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style. History: The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products. Style Comparison: Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter
Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.
Aroma: Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed. Appearance: Pale amber to light copper color. Good to brilliant clarity. Low to moderate hite to off-white head. May have very little head due to low carbonation. Flavor: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed. Mouthfeel: Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation. Comments: The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).
