Lord Garrett's Best Bitter 23 - Beer Recipe - Brewer's Friend

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Lord Garrett's Best Bitter 23

7181 calories 735.9 g 20 qt
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Montano Brewing
Hop Utilization: 81%
Calories: 7181 calories (Per 20qt)
Carbs: 735.9 g (Per 20qt)
Created: Saturday October 22nd 2022
1.041
1.010
4.0%
40.0
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Muntons - Maris Otter10 lb Maris Otter 38 2.3 43.5%
4 lb Gambrinus - Honey Malt4 lb Honey Malt 37 25 17.4%
3 lb Simpsons - Golden Naked Oats3 lb Golden Naked Oats 27 7 13%
2 lb Weyermann - Barke Munich Malt2 lb Barke Munich Malt 37 8 8.7%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 8.7%
1 lb German - Carapils1 lb Carapils 35 1.3 4.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Bobek (3.3AA)3 oz Bobek (3.3AA) Hops Leaf/Whole 3.3 First Wort 0 min 14.51 33.3%
3 oz Willamette (5.7AA)3 oz Willamette (5.7AA) Hops Leaf/Whole 5.7 Boil 60 min 22.79 33.3%
3 oz Savinjski Golding (3.4AA)3 oz Savinjski Golding (3.4AA) Hops Leaf/Whole 3.4 Aroma 5 min 2.71 33.3%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice hulls Fining Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Carbon filtered tap water plus 1 tbsp gypsum, 10 ml Lactic acid.

Brewed March 20, 2023
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.84 gal (55.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.84 gal (7.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.19 28.8  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 9.78 g | 39.1 qt) 9.94 39.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.84 g | 55.4 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

Step Infusion Mash 150F for 35 minutes, 158F for 25 minutes. Recirculated with pump for 10 minutes.

Brewed March 20, 2023.

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  • Last Updated: 2024-02-06 15:12 UTC