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Button's Bitter

210 calories 23.5 g 0.5 L
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.33 liters
Post Boil Size: 23.31 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 210 calories (Per 0.5L)
Carbs: 23.5 g (Per 0.5L)
Created: Thursday November 5th 2020
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1.045
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4.1%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.16 kg Crisp Malting - Finest Maris Otter3.16 kg Finest Maris Otter 38 3 78%
317.52 g Crisp Malting - Crystal Light - 45L317.52 g Crystal Light - 45L 33.1 45 7.8%
208.66 g Crisp Malting - Torrified Wheat208.66 g Torrified Wheat 36 2 5.2%
45.82 g United Kingdom - Pale Chocolate45.82 g Pale Chocolate 33 207 1.1%
317.52 g Crisp Malting - Amber317.52 g Amber 33.1 27.5 7.8%
4,049.52 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g East Kent Goldings38 g East Kent Goldings Hops Pellet 5.5 Boil 60 min 28.43 61.3%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5.5 Boil 20 min 5.44 19.4%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5.5 Boil 5 min 1.79 19.4%
62 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Epsom Salt Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 32.5 g       Temp: 20 °C       CO2 Level: 1.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.52 L Strike 72 °C 67 °C 60 min
15 L Sparge 73 °C 68 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.1
Mash volume with grains 14.8
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 19.8 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 23.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.3 L) 21
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Notes after several tasting (29/12/20):
Good, malty - remove mineral additions, too much magnesium and calcium. Remove oats, go full 7% terrified wheat. More biscuit / amber malt.
Maybe - 80% Maris otter, 7% crystal light, 7% terrified wheat, 5% biscuit, 1% pale chocolate. Tony bit more hops on aroma (12g both flavour and aroma addition)

Made some changes, but check the acid, doesn't seem to be correct?

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  • Last Updated: 2021-06-27 16:29 UTC