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Burgy Bitter

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Samwhois75
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday October 19th 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 84.8%
12 oz United Kingdom - Carastan (30/37)12 oz Carastan (30/37) 35 34 7.9%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 5.3%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L 33 120 2%
9.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 27.28 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.59 22.2%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 2 min 3.08 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 75 min
Temperature -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.54 14.2  
Mash volume with grains 4.29 17.2  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.43 29.7
Equipment Profile Used: System Default
 
Notes

Pitch on yeast cake from Bluebird Bitter. Ringwood & Thames Valley yeast.

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  • Last Updated: 2024-08-06 20:25 UTC