Best Bitter Recipe - Abbot ale

Recipe Info

Recipe Image

Abbot ale

by on
All Grain
15 Liter(s)
20 Liter(s)
60 min
76%
Brew No.55 Rate: 0/10 ABV: 0% Yeast: S-04 Attenuation: 74–82% My attenuation: 0% Yeast aroma: English ale. Fruity and floral Recommended IBU: 30 – 50 IBU achieved: Ferment: 18–26ºC (21ºC steps) Recipe: OG: 1049 FG: 1012 ABV: 4.8% Achieved: OG: 1058 FG: 1000 ABV: 0% Notes: – Didn't dry hop – Crisp Flaked Torrified Maize adds a corn flake-like sweetness to beers – Used 300g of Demerara. Not 400 soft brown. – Recipe boil time 90 mins, I did 60. – Sat in water bucket to ferment, t-shirt but no fan, fermented reached only 19.7ºC. Bubbled slowly. Do again.

This recipe was cloned from Kolsch.

Fermentables

90% - Crisp Maris Otter
3.8
32
5
Mash
6% - Crisp flaked torrified maize
0.25
0
0
Mash
2% - Crisp Crystal 150
0.1
32
11
Mash
1% - Crisp Chocolate Malt
0.06
32
22
Mash

Hops

Northern Brewer
25
Pellet
Boil
90 min(s)
9
39.4
Goldings
100
Pellet
Boil
90 min(s)
5
87.6
Goldings
25
Pellet
FlameOut
0 min(s)
5
0.0

Yeast

Fermentis Safale S-04
75%

Other Stuff

Soft brown sugar
300
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Take S-04 out of fridge
2.
ChemSan Sanitiser 80ML – 40Lt
3.
Water to Mash kettle – 13Lt
4.
Water to Sparge Kettle – 17Lt
5.
Both – Camden tablet – 1/2
6.
Both – AMS Sparge 14.8ml. Mash 11ml
7.
Mash only – DWB 9g
8.
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9.
Mash kettle to 66ºC for 60 mins
10.
Mash out 75ºC a further 10 mins
11.
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12.
60mins – 25g Northern Brewer
13.
60mins – 100g Goldings
14.
60mins – 300g Soft brown sugar
15.
Flame out – 25g Goldings
16.
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17.
Ferment: Steps 21ºC
18.
10g dry hop (didn't so)
19.
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20.
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21.
70g sugar – 180ml water

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Abbot ale
Best Bitter
  • 15.00 Gallons Liters Batch Size
  • 20.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.013 FG
  • 127.0 IBU (tinseth) Bitterness
  • 2.37 BG:GU
  • 8.2° SRM Color
  • 76% Efficiency
  • 5.2% ABV Alcohol
  • 179 per 12oz Calories
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