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Strong American Bitter (British Strong Ale)

221 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Saturday April 24th 2021
1.067
1.015
6.8%
35.2
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Vienna10 lb Vienna 37 4 76.9%
1 lb Avangard - Munich Dark1 lb Munich Dark 37.1 12 7.7%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 3.8%
0.50 lb American - Victory0.5 lb Victory 34 28 3.8%
1 lb Rice Syrup Solids1 lb Rice Syrup Solids 37 1 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 21.7 37.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 5.56 12.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.98 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike -- 150 °F 60 min
5 gal Fly Sparge -- -- --
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

10% Phosphoric Acid to adjust pH of Mash water to 5.0 - 5.2 at mash temperature of 150 degrees F and Sparge water to 5.7 at sparge temperature of 170 degrees F.

Start:

...add1/4 tsp of 10% phosphoric acid in the 4.5 gallons of mash water, stir well and let sit for at least 5-10 minutes before measuring pH - should be around 5.6 ish.

Add grains and measure again after 10 minutes - pH should be around 5.0 - 5.2.

Add the Rice Syrup Solids at the last 15 minutes with the last hop addition.

Add the dry hop when racked into secondary - After 5 days rack one more time and add fining for clarity - after one week or so bottle or keg.

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  • Last Updated: 2021-04-24 20:35 UTC