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Banks Bitter 18L

113 calories 12.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Ordinary Bitter
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.224 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 113 calories (Per 330ml)
Carbs: 12.2 g (Per 330ml)
Created: Wednesday August 5th 2020
1.037
1.010
3.5%
33.0
9.1
5.6
16.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g United Kingdom - Maris Otter Pale3000 g Maris Otter Pale kr 1.90 / kg
kr 5.70 		38 3.75 98.8%
35 g German - Carafa III35 g German - Carafa III kr 3.20 / kg
kr 0.11 		32 535 1.2%
3,035 g / kr 5.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Fuggles45 g Fuggles Hops kr 49.00 / kg
kr 2.21 		Pellet 4.5 Boil 90 min 28.92 73.8%
16 g East Kent Goldings16 g East Kent Goldings Hops kr 49.00 / kg
kr 0.78 		Pellet 5.2 Boil 10 min 4.03 26.2%
61 g / kr 2.99
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Clarity Ferm kr 0.39 / ml
kr 1.95 		Fining Primary 0 min.
1 g Jästnäring kr 152.00 / kg
kr 0.15 		Other Boil 0 min.
0.50 g Protafloc kr 78.00 / kg
kr 0.04 		Fining Boil 0 min.
65 g Vit Sirap kr 2.50 / kg
kr 0.16 		Other Bottling 0 min.
1.50 g Chalk Water Agt Mash 1 hr.
1 g Calcium Cloride Water Agt Mash 1 hr.
1 g Gypsym Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
kr 2.30
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
kr 4.90 / each
kr 4.90
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
kr 4.90 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temperature -- 58 °C 15 min
Temperature -- 66 °C 90 min
Temperature -- 71 °C 20 min
Mash-Out Temperature -- 77 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 14.9 L) 15
Mash volume with grains (equipment estimates 14.9 L) 17
Grain absorption losses (steeping) -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.9 L) 12
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 3
Top off amount 15
Going into fermentor 18
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30  
Equipment Profile Used: System Default
"Banks Bitter 18L" Ordinary Bitter beer recipe by Magnus Keijser. Partial Mash, ABV 3.53%, IBU 32.95, SRM 9.07, Fermentables: ( Maris Otter Pale, German - Carafa III) Hops: (Fuggles, East Kent Goldings) Other: (Clarity Ferm, Jästnäring, Protafloc, Vit Sirap, Chalk, Calcium Cloride, Gypsym, Lactic acid)
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  • Last Updated: 2020-08-05 11:29 UTC