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Real Bitter

152 calories 14.1 g 330 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: yves
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created Friday March 8th 2013
1.050
1.010
5.2%
38.3
10.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg United Kingdom - Maris Otter Pale3.9 kg Maris Otter Pale 38 3.75 91.4%
260 g Briess - Special Roast260 g Special Roast 33 40 6.1%
75 g Briess - Caramel Malt - 120L75 g Caramel Malt - 120L 34.5 120 1.8%
30 g Briess - Roasted Barley30 g Roasted Barley 33.1 300 0.7%
4,265 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings (5 AA)30 g East Kent Goldings (5 AA) Hops Pellet 4.4 First Wort 60 min 18.9 25%
30 g East Kent Goldings (5 AA)30 g East Kent Goldings (5 AA) Hops Pellet 4.4 Boil 30 min 13.2 25%
30 g East Kent Goldings (5 AA)30 g East Kent Goldings (5 AA) Hops Pellet 4.4 Boil 10 min 6.23 25%
30 g East Kent Goldings (5 AA)30 g East Kent Goldings (5 AA) Hops Pellet 4.4 Aroma 0 min 25%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 L Strike 67 °C 60 min
6 L Batch Sparge 77 °C --
16 L Batch Sparge -- --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 37.5 g       Temp: 23 °C       CO2 Level: 1.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 31.7
Strike water volume at mash thickness of 3 L/kg 12.8
Grain absorption losses -4
Remaining sparge water volume 18.9
Mash Lauter Tun losses -0.9
Amount going into kettle 26.7
Boil off losses -5.7
Amount in kettle at end of boil 21
Hops absorption losses -0.6
Estimated amount in fermentor 20.4
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

2,2L @ 1.038 = 313 B
1,2L = 171 B
1,0L = 142 B

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  • Last Updated: 2021-10-16 17:46 UTC