Dry Best Bitter 2023-02-11 - Beer Recipe - Brewer's Friend

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Dry Best Bitter 2023-02-11

140 calories 8.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Sunday February 5th 2023
1.047
1.003
5.7%
27.6
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Crisp Malting - Finest Maris Otter3.8 kg Finest Maris Otter 38 3 92.5%
0.20 kg Thomas Fawcett - Pale Crystal Malt0.2 kg Pale Crystal Malt 34 23 4.9%
0.08 kg Briess - Victory Malt0.08 kg Victory Malt 34.5 28 1.9%
0.03 kg Briess - Blackprinz Malt0.03 kg Blackprinz Malt 25 500 0.7%
4.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 8.97 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.78 33.3%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Hop Stand 0 min 4.83 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash --
3 g Calcium Chloride Water Agt Mash --
5 g Gypsum Water Agt Mash --
3 g Whirlfloc Other Boil 15 min.
5 g Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 257 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 132       Temp: 20 °C       CO2 Level: 6 g/l
 
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
20.5 L Strike 62 °C 62 °C 80 min
5.5 L Fly Sparge 76 °C 76 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.9
Mash volume with grains 15.6
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 20.3 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 22
Total: 31  
Equipment Profile Used: System Default
 
Notes

Mashing Water 26L pH: 3.59
Mashing 80min OG: 1.042
Mash Out 15min OG: 1.044 pH: 5.59
Pre Boil OG: 1.042 pH: 5.59
Post Boil OG: 1.048
칠링 후 홉스파이더 홉 제거
발효온도 약 20'C 21일 발효예정

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  • Last Updated: 2023-04-11 06:17 UTC