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Bitter

159 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Monday July 20th 2020
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OG: 1.046 FG: 1.015 ABV: 4.1% IBU: 37

1.051
1.018
4.3%
45.1
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 85.1%
0.30 kg Crisp Malting - Crystal 60L0.3 kg Crystal 60L 33.1 60 6.4%
0.40 kg Torrified Wheat0.4 kg Torrified Wheat 36 2 8.5%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Northern Brewer36 g Northern Brewer Hops Pellet 7.8 Boil 60 min 30.99 27.5%
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 10 min 10.8 45.8%
35 g Fuggles35 g Fuggles Hops Pellet 4.5 Hop Stand 10 min 3.28 26.7%
131 g / $ 0.00
 
Yeast
Lallemand - Windsor
Amount:
11 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 68 °C 68 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.2
Mash volume with grains (equipment estimates 20.1 L) 20.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.6 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 24
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.
(swap cacao nbibs for cacao powder and lactose)

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  • Last Updated: 2026-06-11 21:38 UTC