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MO BB EKG

146 calories 16.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 30 min
Batch Size: 10.25 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 90%
Calories: 146 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Friday May 15th 2026
1.044
1.013
4.0%
36.1
11.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Thomas Fawcett - Maris Otter Pale Ale Malt17 lb Maris Otter Pale Ale Malt 38 2.65 93.4%
1 lb Thomas Fawcett - Crystal Malt I1 lb Crystal Malt I 34 45 5.5%
0.20 lb Thomas Fawcett - Black Malt0.2 lb Black Malt 32 545 1.1%
18.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil at 204 °F 30 min 29.17 66.7%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil at 204 °F 10 min 6.88 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
2 g BTB-Boil Water Agt Mash 1 hr.
1 g SMB-Mash Water Agt Mash 1 hr.
0.25 g SMB-Sparge Water Agt Sparge 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
170 ml Conditioning Other Other 20 min.
26 oz Yeast & Dextrose Other Other 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 157 °F 152 °F 60 min
8 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 3 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.11 gal (60.42 qt). Suggest reducing strike water volume to 10.54 gal (42.18 qt) and adding 3.11 gal (12.42 qt) sparge/top-off. 13.65 54.6  
Strike water volume at mash thickness of 3 qt/lb 13.65 54.6  
Mash volume with grains 15.11 60.4  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 0.1 g | 0.4 qt) 1.38 5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.23 g | 44.9 qt) 12.5 50  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10.25 41  
Going into fermentor 10.25 41  
Total: 15.03 60.1
Equipment Profile Used: System Default
"MO BB EKG" Ordinary Bitter beer recipe by woolz1. All Grain, ABV 4.02%, IBU 36.05, SRM 11.41, Fermentables: (Maris Otter Pale Ale Malt, Crystal Malt I, Black Malt) Hops: (East Kent Goldings) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Baking Soda, Lactic acid, BTB-Boil, SMB-Mash, SMB-Sparge, Whirlfloc, Conditioning, Yeast & Dextrose)
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  • Last Updated: 2026-05-19 15:22 UTC