Brewer's Friend

Print

Pete's Burton Bitter

137 calories 13.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Peter Coathup
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Thursday May 28th 2026
Similar Recipes

Yorkshire Bitter

by shepp1

OG: 1.042 FG: 1.012 ABV: 3.9% IBU: 33

Timothy Taylor's Boltmaker

by Endre

OG: 1.042 FG: 1.011 ABV: 4.1% IBU: 30

Harvey's Sussex Best Bitter

by Endre

OG: 1.043 FG: 1.012 ABV: 4.1% IBU: 39

1.045
1.010
4.5%
32.8
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,700 g United Kingdom - Maris Otter Pale3700 g Maris Otter Pale 38 3.75 85.2%
370 g United Kingdom - Crystal 60L370 g Crystal 60L 34 60 8.5%
220 g Torrified Wheat220 g Torrified Wheat 36 2 5.1%
55 g Cane Sugar55 g Cane Sugar - (late boil kettle addition) 46 0 1.3%
4,345 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Target19 g Target Hops Leaf/Whole 11.9 Boil 60 min 22.15 24.1%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 6 Boil 15 min 5.83 25.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 6 Boil 5 min 2.34 25.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 6 Whirlpool 15 min 2.5 25.3%
79 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Epsom Salt Water Agt Mash 1 hr.
22 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
 
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) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Pete's Burton Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Modified tap water used. Profile is close but not exact for style.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.16 L Strike 68 °C 63 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17.2
Mash volume with grains 20
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 18.1 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 22
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 24
Total: 27.2  
Equipment Profile Used: System Default
"Pete's Burton Bitter" Best Bitter beer recipe by Peter Coathup. All Grain, ABV 4.49%, IBU 32.83, SRM 8.53, Fermentables: (Maris Otter Pale, Crystal 60L, Torrified Wheat, Cane Sugar) Hops: (Target, East Kent Goldings) Other: (Epsom Salt, Gypsum, Salt)
Last Updated and Sharing
 
38
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-05-28 11:02 UTC