The Devil's Brew; Not An Ordinary English Bitter - Beer Recipe - Brewer's Friend

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The Devil's Brew; Not An Ordinary English Bitter

113 calories 11.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 24.6 liters (ending kettle volume)
Pre Boil Size: 29.6 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Blackstock Brewing
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Friday October 21st 2022
1.037
1.009
3.6%
66.6
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.08 kg United Kingdom - Pale 2-Row4.08 kg Pale 2-Row 38 2.5 92.2%
230 g United Kingdom - Crystal 50L230 g Crystal 50L 34 50 5.2%
113.40 g Bairds - Crystal Malt 150113.4 g Crystal Malt 150 34 57 2.6%
4,423.40 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29.90 g Magnum29.9 g Magnum Hops Pellet 13.2 Boil 60 min 48.49 19%
42.50 g East Kent Goldings42.5 g East Kent Goldings Hops Pellet 5 Boil 10 min 9.47 27%
42.50 g East Kent Goldings42.5 g East Kent Goldings Hops Pellet 5 Hop Stand 0 min 4.32 27%
42.50 g East Kent Goldings42.5 g East Kent Goldings Hops Pellet 5 Whirlpool 0 min 4.32 27%
157.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash --
0.25 tsp Calcium Chloride (anhydrous) Water Agt Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.05 L Strike 68 °C -- 60 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 23.9 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 8.8
Mash volume with grains 11.8
Grain absorption losses -4.4
Remaining sparge water volume 26.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 29.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23.5 L) 24.6
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 24.2
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Brew Day 2022/11/11, 23/11/12

Gypsum: Mash 6gm | Sparge 4.5 gm
Calc Chloride: M 3gm | S 2.3 gm
Epson: M 2gm | S 1.5 gm
lactic acid: M 3 ml

Our Whirlpool Method
Add Whirlfloc & yeast nutrient @10 mins left on boil.
Add 0 min hop addition.
cut flame/ heat and whirlpool with hops in kettle. Wait 10 minutes.
Take out Hops and wait another 10 minutes.
Cold Crash after this rest period.

Transfer to fermenter and pitch yeast. Add 1 tablespoon Biofine. Ferment in Primary until fermentation complete. Transfer to Secondary for up to 5 days. Bottle with dextrose for 2.2 volumes.

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  • Last Updated: 2023-11-10 20:52 UTC