Rusty Red Special Bitter - Beer Recipe - Brewer's Friend

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Rusty Red Special Bitter

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday February 21st 2015
1.053
1.012
5.4%
30.0
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg United Kingdom - Maris Otter Pale5.2 kg Maris Otter Pale 38 3.75 89.7%
100 g German - Carapils100 g Carapils 35 1.3 1.7%
400 g German - CaraRed400 g CaraRed 34 20 6.9%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 1.7%
5,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nelson Sauvin25 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 30 min 24.18 20%
60 g Styrian Goldings60 g Styrian Goldings Hops Pellet 4.4 Boil 5 min 5.83 48%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 4.4 Boil 0 min 32%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g irish moss Fining Boil 15 min.
5 g yeast nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - Burton Union Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 22.1 L) 24
Estimated amount in fermentor 24
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Rehydrate yeast, added gypsum, sodium chloride to reach a balanced profile. Didnt want it to high in calcium/magnesium as ive used late hops to bitter/flavour and aroma (as per Mr Maltys website ). Going tom be more hop flavour and aroma then the profile however it wont be overpowering due to hop selection. Dont use american hops for this style.

Mash19lt @67c sparge 14lt and top up to desired level.
Ph 5.2/5.4 is target.

Never used mangrove jack yeast will give it ago. Otherwise Danstar windor/nottinghmam or safale will be a good choice.

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  • Last Updated: 2015-02-23 09:04 UTC