Bitter Exit - Beer Recipe - Brewer's Friend

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Bitter Exit

470 calories 43.2 g 1 L
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.7451 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 94%
Calories: 470 calories (Per 1L)
Carbs: 43.2 g (Per 1L)
Created: Saturday October 16th 2021
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.85 kg Crisp Malting - Finest Maris Otter3.85 kg Finest Maris Otter 38 6.51 81.4%
300 g Crisp Malting - Caramalt300 g Caramalt 34 38.53 6.3%
81 g Crisp Malting - Crystal 60L81 g Crystal 60L 33.1 158.62 1.7%
80 g Gladfield - Light Chocolate Malt80 g Light Chocolate Malt 32.7 945.84 1.7%
120 g Tate and Lyle - Golden Syrup120 g Golden Syrup - (late boil kettle addition) 40 1.17 2.5%
300 g Gladfield - Rolled Wheat (blm)300 g Rolled Wheat (blm) 35.4 2.84 6.3%
4,731 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Artisan - Magnum (9.9 AA)15 g Artisan - Magnum (9.9 AA) Hops Pellet 9.9 First Wort 0 min 15.57 13%
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Pellet 6 Boil 20 min 18.02 34.8%
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Pellet 6 Boil 10 min 10.79 34.8%
20 g East Kent Goldings (5 AA)20 g East Kent Goldings (5 AA) Hops Pellet 6 Hop Stand at 95 °C 10 min 2.28 17.4%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Yeast Nutrient Other Boil 10 min.
6 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 1 3 5 3 58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 68 °C 66 °C 5 min
single infusion Infusion 66 °C 65 °C 60 min
11.84 L Sparge 65 °C 75 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.2
Mash volume with grains 12.3
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 19.6 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 24.7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20.1 L) 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 30.3  
Equipment Profile Used: System Default
"Bitter Exit" Strong Bitter beer recipe by budjam. All Grain, ABV 5.34%, IBU 46.66, SRM 23.59, Fermentables: (Finest Maris Otter, Caramalt, Crystal 60L, Light Chocolate Malt, Golden Syrup, Rolled Wheat (blm)) Hops: (Artisan - Magnum (9.9 AA), East Kent Goldings (5 AA)) Other: (Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2022-07-03 03:43 UTC