Kronstad Bitter Original - Beer Recipe - Brewer's Friend

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Kronstad Bitter Original

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: DB
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday February 5th 2015
1.053
1.011
5.4%
48.6
7.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 2.3 88.7%
0.20 kg Honey0.2 kg Honey - (late boil kettle addition) 42 2 3.2%
0.25 kg American - Carapils0.25 kg Carapils 34 47 4%
0.25 kg American - Pale Crystal0.25 kg Pale Crystal 32 28 4%
6.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 31.89 29.4%
40 g Fuggles40 g Fuggles Hops Pellet 4.2 Boil 30 min 14.45 23.5%
10 g Fuggles10 g Fuggles Hops Pellet 4.2 Boil 10 min 1.7 5.9%
15 g Dried Meadowsweet15 g Dried Meadowsweet Hops Leaf/Whole 1 Boil 10 min 0.55 8.8%
15 g Dried Meadowsweet15 g Dried Meadowsweet Hops Leaf/Whole 1 Dry Hop 7 days 8.8%
20 g Oak Chips Medium20 g Oak Chips Medium Hops Leaf/Whole 1 Dry Hop 7 days 11.8%
20 g Lemongrass20 g Lemongrass Hops Fresh 1 Dry Hop 7 days 11.8%
170 g / 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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
22 L Main mash Temperature -- 64 °C 70 min
22 L Mash-out Temperature -- 77 °C 1 min
Starting Mash Thickness: 4.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.9 L/kg 29.4
Mash volume with grains 33.4
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 9.6 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 32
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 25
Going into fermentor 25
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Note on mash thickness: Originally brewed with BIAB. Would generally not recommend a too thick mash, though.

1st brew: Rich flavour palette from hops and additives in secondary fermentation. Originally brewed with lemongrass as in recipe, but tasting (5 weeks after brewday) reveal too much lemon and too little oak.
Tasting notes after 3 weeks ferm/3 weeks maturing: Full, but subdued hop flavour. Lemon taste now in background. Very good, mild and intense.

2nd brew: Aiming for creamy, floral and oaky notes in second brew. Tasting notes, v2: floral, flowery and dry (from honey), not much oak taste (only used 8 grs). Still very good, an very well tasting, dry bitter. Lacking some of the lemongrass notes.

Note (2017): Recipe notes: No problem to double amount of honey. Definitely my best homebrew ever. Apart from a dozen Belgians, maybe the best beer I ever tasted.

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  • Last Updated: 2019-01-21 10:29 UTC