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english bitter II

8945 calories 1026.1 g 18 L
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 8945 calories (Per 18L)
Carbs: 1026.1 g (Per 18L)
Created: Thursday September 16th 2021
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Simpsons - Finest Pale Ale Maris Otter10 kg Finest Pale Ale Maris Otter 37 5.44 87%
0.70 kg Briess - Victory Malt0.7 kg Victory Malt 34.5 73.22 6.1%
0.50 kg United Kingdom - Dark Crystal 80L0.5 kg Dark Crystal 80L 33 211.99 4.3%
0.10 kg Bairds - Chocolate Malt0.1 kg Chocolate Malt 31 1332.78 0.9%
0.20 kg Weyermann - Melanoidin0.2 kg Melanoidin 34.5 70.55 1.7%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Challenger100 g Challenger Hops Pellet 6.1 Boil 30 min 23.98 50%
100 g Fuggles100 g Fuggles Hops Pellet 4.4 Hop Stand 5 min 4.4 50%
200 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.3 bar       Temp: 20 °C       CO2 Level: 1.02 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.7 L. Suggest reducing initial water volume to 45.4 L and adding 11.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.2 L/kg 25.3
Mash volume with grains 32.9
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 43.8 L) 47.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.7 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50.5 L) 56
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55.5 L) 50
Total: 72.4  
Equipment Profile Used: System Default
 
Notes

Needs more body-add flaked barley. Needs a softer more rounded finish- add calcium chloride and magnesium. Swap some of Maris out for Pils, it will add a sweeter finish. Can probably drop the Victory malt and increase the melanoidin by 50%. Increase the crystal by 50-100%, needs more caramel, maybe add some light/medium crystal in addition to the dark crystal. Hopping is okay, yeast selection is okay.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-12 07:29 UTC