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reed 3

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: reed 3	Brewer: svp	Brew Date: 12/23/2015
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 13 l	Boil Length: 60 min.	Target Volume: 10 l
Style	Name: Standard & Ordinary Bitter	Category: English Pale Ale - 8A	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Maris Otter	1 kg 850 g	3 °L	1.038	1.044	99%
Roasted Barley	10 g	300 °L	1.025	1.000	1%
Total	1 kg 860.00 g	6 SRM		1.044

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Fuggles (Uk)	10 g	5	Boil	60 min.	Pellet	15
Fuggles (Uk)	15 g	5	Boil	10 min.	Pellet	11
East Kent Goldings (Uk)	15 g	5	Boil	10 min.	Pellet	11
Fuggles (Uk)	10 g	5	Boil	5 min.	Pellet	3
East Kent Goldings (Uk)	10 g	5	Boil	5 min.	Pellet	3
Total	60.00 g					43

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Nottingham	75	Low	57 °C	70 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: reed 3	Brewer: svp	Brew Date: 12/23/2015
	Boil Volume: 13 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 22 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 1.25 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	5.82 l	75.2 °C	3.13
Total		1 hour		5.82 l (runoff: 3.50 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	100.0 °C	13.00 l	76.7 °C
Total	0 min		13.00 l

Type

all-grain

OG

1.044

style
1.032 - 1.040

FG

1.011

style
1.007 - 1.011

Color

6 SRM

style
4 - 14

IBU

43

style
25 - 35

ABV

4.3%

style
3.2 - 3.8

Cal.

145

per 12oz.