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Best Bitters

145 calories 15.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56.33 liters
Post Boil Size: 50.6488 liters
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Grant Wilkinson
Calories: 145 calories (Per 12oz)
Carbs: 15.1 g (Per 12oz)
Created: Wednesday July 10th 2024
1.044
1.011
4.3%
28.7
8.8
5.4
42.57
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg US - Maris Otter Pale3.5 kg Maris Otter Pale $ 2.00 / Pounds
$ 15.43 		38 3.75 41.6667%
3.50 kg US - Standard 2-Row3.5 kg Standard 2-Row $ 1.90 / Pounds
$ 14.66 		36.8 1.8 41.6667%
500 g Briess - Victory Malt500 g Victory Malt $ 0.00 / kg
$ 0.00 		34.5 28 5.95238%
350 g American - Caramel / Crystal 120L350 g Caramel / Crystal 120L $ 0.00 / kg
$ 0.00 		33 120 4.16667%
50 g German - CaraFoam50 g CaraFoam $ 0.00 / kg
$ 0.00 		37 1.8 0.595238%
500 g US - Munich Malt500 g Munich Malt $ 0.00 / kg
$ 0.00 		36.8 7.87 5.95238%
8,400 g / $ 30.09
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Mount Hood60 g Mount Hood Hops $ 0.75 / oz
$ 1.59 		Leaf/Whole 4.8 Boil at 212 °C 60 min 14.6494 46.2%
28 g Cascade28 g Cascade Hops $ 0.00 / g
$ 0.00 		Leaf/Whole 7 Boil at 100 °C 45 min 9.15198 21.5%
28 g Cascade28 g Cascade Hops $ 0.75 / oz
$ 0.74 		Leaf/Whole 7 Boil at 212 °C 15 min 4.947 21.5%
14 g Centennial14 g Centennial Hops $ 0.75 / oz
$ 0.37 		Pellet 10 Boil at 212 °C 0 min 10.8%
130 g / $ 2.70
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss $ 0.00 / kg
$ 0.00 		Fining Boil 15 min.
5 g Campden Tablets $ 0.00 / kg
$ 0.00 		Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
5 g Gypsum $ 0.00 / kg
$ 0.00 		Water Agt Mash 1 hr.
4 g Citric acid $ 0.00 / kg
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
$ 4.89 / Each
$ 9.78
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-17.8 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 9.78 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 80 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.35 L. Suggest reducing initial water volume to 45.4 L and adding 10.95 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 21
Mash volume with grains 26.5
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 44.7 L) 44.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.4 L) 56.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 50 L) 50.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.6 L) 50
Total: 65.6  
Equipment Profile Used: System Default
 
Notes

Start with 70L of water
We want PH level to be 6.2 because it will lower when grains added

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  • Last Updated: 2025-05-05 16:40 UTC