Black Malt Strong Bitter - Beer Recipe - Brewer's Friend

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Black Malt Strong Bitter

301 calories 34.1 g 500 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Colin Churchward
Calories: 301 calories (Per 500ml)
Carbs: 34.1 g (Per 500ml)
Created: Wednesday June 17th 2020
1.064
1.019
6.0%
38.5
32.7
n/a
11.42
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.70 kg Crisp Malting - Finest Maris Otter5.7 kg Finest Maris Otter £ 1.06 / kg
£ 6.04 		38 6 95%
180 g Crisp Malting - Crystal Light - 45L180 g Crystal Light - 45L £ 1.46 / kg
£ 0.26 		33.1 150 3%
120 g Crisp Malting - Black120 g Black £ 1.46 / kg
£ 0.18 		34.5 1199.99 2%
6,000 g / £ 6.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Endeavour25 g Endeavour Hops £ 0.06 / g
£ 1.58 		Leaf/Whole 9.9 Boil 60 min 27.94 33.3%
30 g Fuggles30 g Fuggles Hops £ 0.03 / g
£ 0.98 		Pellet 4.5 Boil 15 min 8.32 40%
20 g Fuggles20 g Fuggles Hops £ 0.03 / g
£ 0.65 		Pellet 4.5 Boil 5 min 2.23 26.7%
75 g / £ 3.20
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.28 		Other Boil 10 min.
5 g Irish Moss £ 0.05 / g
£ 0.27 		Fining Boil 10 min.
50 ml Isinglass £ 0.01 / ml
£ 0.43 		Fining Primary 5 days
£ 0.98
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 157 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.3 bar       Temp: 4 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filter water through Brita filter. Measure alkalinity and adjust to 35ppm using CRS. Measure calcium and adjust to120 ppm using equal spit between CaCl2 and CaSO4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L 76.2C strike water Infusion 76.2 °C 67 °C 60 min
18.5 L 76C sparge Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

I am a big fan of dark, strong bitters. Black Malt Strong Bitter is, as the name suggests, a strong bitter made with black malt. It contains fuggle hop to replicate the hop profile commonly used with this style. I have used light crystal for a sweeter finish and black malt for colour that shouldn't overwhelm the hop favour.

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  • Last Updated: 2020-08-08 06:39 UTC