Brew No.62 Rate: 0/10 ABV: 0% Yeast: S04 Attenuation: 74–82% My attenuation: 0% Yeast aroma: Produces balanced fruity and floral notes Recommended IBU: 30 – 40 IBU achieved: Ferment: 18–26ºC Suggested: OG: 1041 FG: 1010 ABV: 4.1% Gravity: OG: 1000 FG: 1000 ABV: 0% Notes: _Based on Downlands brewery website for their bitter which gave the ingredients. Chat GBT suggested the quantities. _Using S04 for all bitter brews for consistancy. _Roasted Barley for a bit of deeper colour only. ...
Brew No.55 Rate: 5/10 ABV: 5.7% Yeast: S-04 Attenuation: 74–82% My attenuation: 74% Yeast aroma: English ale. Fruity and floral Recommended IBU: 30 – 50 IBU achieved: 30 (20% utilisation) Ferment: 18–26ºC (21ºC steps) Recipe: OG: 1049 FG: 1012 ABV: 4.8% Achieved: OG: 1058 FG: 10145 ABV: 5.7% Notes: _ 125g hops at start of boil is a lot, the beer is very bitter but actually nice. Research says this is wrong. But was Malt Miller kit. _ Didn't dry hop _ Crisp Flaked Torrified Maize adds ...