11B British Best Bitter

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: Fathers Brewing
Calories: 173 calories (Per )
Carbs: 20.1 g (Per )

Created: Monday August 19th 2019

Original Gravity:

1.052

Final Gravity:

1.016

ABV (standard):

4.7%

IBU (tinseth):

8.4

SRM (morey):

8.8

Mash pH

4.9

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Briess - DME Pale Ale12 lb DME Pale Ale	45	6	88.9%
1 lb	United Kingdom - Crystal 15L1 lb Crystal 15L	34	15	7.4%
0.50 lb	United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L	33	120	3.7%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	11.8	Boil	0 min		50%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	4.6	Boil	60 min	8.36	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)		50%
1 oz	Kent Goldings (Pellet)	8.36	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Strike	--	150 °F	60 min
	Sparge	--	168 °F	30 min
Starting Mash Thickness: 1.3 qt/lb

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 402 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.02 Volumes

Target Water Profile

Akron, OH (August 2018)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

View Count: 383
Brew Count: 1
Last Updated: 2019-09-19 23:42 UTC

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