double bitter - total batch - Beer Recipe - Brewer's Friend

double bitter - total batch

119 calories 12.5 g 330 ml
Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 119 calories (Per 330ml)
Carbs: 12.5 g (Per 330ml)
Created: Monday December 28th 2020
Amount Fermentable Cost PPG °L Bill %
7 kg Weyermann - Pilsner7 kg Pilsner 36 1.5 93.3%
0.15 kg Weyermann - Munich Type I0.15 kg Munich Type I 38 6 2%
0.15 kg Weyermann - Vienna Malt0.15 kg Vienna Malt 37 3.5 2%
0.10 kg Crisp Malting - Flaked Torrified Oats0.1 kg Flaked Torrified Oats 33 3.2 1.3%
0.10 kg Torrified Wheat0.1 kg Torrified Wheat 36 2 1.3%
7.50 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Northern Brewer55 g Northern Brewer Hops Pellet 7.8 Boil 60 min 26.25 73.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.7 Boil 20 min 3.48 26.7%
75 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion 68 °C 68 °C 60 min
White Labs - English Ale Yeast WLP002
1 Each
Attenuation (custom):
Very High
Optimum Temp:
18 - 20 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 1.02 Volumes
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator

BASE MALT: obviously, I should be using MO, but I don't have it to hand, so I'm adding ~2% vienna and ~2% munich to the pilsner base to increase complexity. I also have torrified wheat and oats that I need to use up. I'll put equal amounts in.

SPECIALITY MALT: My situation is that I need to use up a bunch of mixed malts. I am planning to split the base wort in two and, having separately steeped and boiled two different speciality malt bills, add these to two different fermenters. To maximise the difference between the two resultant beers, one will be on the light side the other on the dark...

I developed a very simple formula using the average colour of the speciality malts. It is based around a BYO article on English bitter, that containing three principles:

1) Speciality malts can have a colour of 40-150L.
2) These should not exceed 10% of the grist.
3) The higher the colour, the lower the percentage of grist: "A bitter with 10% 150 °L crystal malt may not be cloying, but it can be too intense a flavor for this style."

For a starting point, I decided that a 150L malt cannot exceed 7.5% of grist. Then just took a linear scale based on that.

Speciality Malt grist 1:
0.15kg Crisp Crystal 100
0.65kg Dingemans Aromatic

View Count: 268
Brew Count: 0
Last Updated: 2021-01-06 12:10 UTC

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