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Home Base Standard Bitter

119 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.976 gallons
Efficiency: 75% (brew house)
Calories: 119 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Monday August 27th 2012
1.036
1.010
3.4%
33.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb American - Pale 2-Row6.75 lb Pale 2-Row 37 1.8 93.1%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 6.9%
7.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 60 min 37.5%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.5 Boil 30 min 50%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 10 min 12.5%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.064 Add 185° to Mash Tun, close lid for 5-10min to pre-heat, then bring water temp down to 166° and add grain for Conversion/Saccharification Rest Infusion -- 152 °F 90 min
11.232 Sparge #1 Sparge -- 172 °F 30 min
11.232 Sparge #2 Sparge -- 172 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.17 12.7  
Mash volume with grains 3.75 15  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 4.96 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.98 27.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Pre-boil Wort Vol (room temp) 6.707 gal
Pre-boil Wort Vol (hot) 6.976 gal
Boil Time 60 min
Post-boil Wort Volume (hot) 5.720 gal
Top Up Fermenter Water 0 gal
Batch Size (Chilled Wort Vol) 5.500 gal

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Mash grain in 2.266 gals (9.064qt) of water at 152° F for 90 minutes. Vorlauf 2-4qt and let drain at a trickle.
Sparge with 2.808 gals (11.232qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.
Sparge once more with 2.808 gals (11.232qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.

Collect total of approx 6.75 gallons of wort.
Total boil time is 60 minutes.
Add hops at beginning of boil.
After 30 mins of boil, add second hops.
15 mins prior to flame out, add Irish Moss.
10 mins prior to flame out add third hops.
10 mins prior to flame out, submerge wort chiller in wort.
At flame out, whirlpool. Cool to 69° F. to pitch starter. Oxygenate-aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter.
Continue fermentation for seven more days until gravity is about 3° Plato (1.010) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking. Or Keg and drink in a few days.

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Used this to verify my all-grain techniques. This hit 87% efficiency.

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  • Last Updated: 2012-09-12 16:03 UTC