Here Comes BB (British Bitter) - Beer Recipe - Brewer's Friend

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Here Comes BB (British Bitter)

148 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 84.3% (ending kettle)
Source: Andrew Whitaker
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday December 18th 2021
1.045
1.010
4.6%
34.5
9.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 2-Row8 lb Standard 2-Row 36.8 1.8 91.4%
0.25 lb Briess - Special Roast0.25 lb Special Roast 33 40 2.9%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 5.7%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 8.5 Boil 60 min 30.54 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3 Boil 10 min 3.91 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 tsp Lactic acid Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.84 35.4  
Mash volume with grains 9.54 38.2  
Grain absorption losses -1.09 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.93 g | 23.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

Brewed on 12/18/2021 via BIAB Method

Recipe from book "Brewing Classic Styles".

Strike Vol. = 8.25 gallons at 157 degrees F
Mash temp = 151 degrees F for 60 minutes
SG = 7.5 gallons = 9.2 brix = 1.0367 g/L
OG = 11.3 Brix = 1.0454 g/L
FG = 5.8 Brix = 1.010 g/l after correction
hydrometer = 1.010 g/l after correction
% ABV = 4.6

Let yeast hydrate for 20 minutes in 100 degree water then stirred and waited 5 minutes before pitching into carboy while beer was emptying from kettle. Wort was 64 degrees F. Oxygenated via stirring while cooling and splattering into carboy.

Kegged December 31, 2021 And used large half tsp of gelatin in half cup warm water. Left in garage and carbonated at 10 psi. Beer was initially 62 degrees F.

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  • Last Updated: 2021-12-31 16:17 UTC