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BOT Ale

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69.7% (brew house)
Source: BRIAN BARR
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Saturday June 27th 2020
1.045
1.012
4.4%
25.7
7.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 89.5%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 5.3%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 2.6%
0.25 lb Torrified Wheat0.25 lb Torrified Wheat 36 2 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.1 57.1%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil at 68 °F 30 min 6.6 28.6%
0.25 oz Northdown0.25 oz Northdown Hops Pellet 8.6 Boil 0 min 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc tablet Water Agt Mash 15 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.12 gal Strike 156 °F 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 140 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.69 g | 22.8 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
"BOT Ale" Standard/Ordinary Bitter beer recipe by BRIAN BARR. All Grain, ABV 4.42%, IBU 25.7, SRM 7.92, Fermentables: (Maris Otter Pale, Caramel / Crystal 60L, Carapils Malt, Torrified Wheat) Hops: (East Kent Goldings, Fuggles, Northdown) Other: (Whirlfloc tablet)
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  • Last Updated: 2026-08-28 19:52 UTC