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STB (Standard Table Bitter)

177 calories 20.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Colin Churchward
Calories: 177 calories (Per 500ml)
Carbs: 20.9 g (Per 500ml)
Created: Wednesday August 26th 2020
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Extraordinary Bitter

by Sidney Harbour-Bridge

OG: 1.036 FG: 1.010 ABV: 3.3% IBU: 33

1.038
1.012
3.5%
29.2
20.4
5.5
7.83
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.45 kg Crisp Malting - Finest Maris Otter3.45 kg Finest Maris Otter £ 1.06 / kg
£ 3.66 		38 6 84%
205 g Crisp Malting - Crystal 60L205 g Crystal 60L £ 1.46 / kg
£ 0.30 		33.1 250 5%
41 g Crisp Malting - Chocolate Malt41 g Chocolate Malt £ 1.46 / kg
£ 0.06 		32.66 949.99 1%
410 g Crisp Malting - Torrefied Wheat410 g Torrefied Wheat £ 0.95 / kg
£ 0.39 		36.8 3 10%
4,106 g / £ 4.41
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Challenger18 g Challenger Hops £ 0.04 / g
£ 0.71 		Leaf/Whole 7.2 Boil at 100 °C 60 min 15.91 31%
20 g First Gold20 g First Gold Hops £ 0.04 / g
£ 0.70 		Leaf/Whole 10.55 Boil at 100 °C 10 min 9.39 34.5%
20 g First Gold20 g First Gold Hops £ 0.04 / g
£ 0.70 		Leaf/Whole 10.55 Whirlpool at 100 °C 10 min 3.93 34.5%
58 g / £ 2.11
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss £ 0.05 / g
£ 0.27 		Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.28 		Other Boil 10 min.
1.30 g Epsom Salt Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 0 min.
£ 0.55
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 61.7 g       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 20 140 120 20
Filter tap water through Brita filter O/N.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.3 L 76.2C strike water Strike 76.2 °C 68 °C 60 min
5.7 L Top Off 78 °C 78 °C --
16 L 76C sparge Batch Sparge 80 °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 9.8
Mash volume with grains (equipment estimates 12.2 L) 12.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 22.8 L) 20.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 22
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Light, refreshing STB (Standard Table Bitter). The 10 min hop stand at the end of the boil will give this beer a little aroma lift, making this beer a little hoppy as well having a good malt backbone. The First Gold hop additions can also be substituted with Bramling Cross. As easy to brew than it is to drink!

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  • Last Updated: 2021-01-14 19:06 UTC