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English Bitter

138 calories 14 g 12 oz
Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 45 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Wednesday November 2nd 2016
1.042
1.010
4.29%
30.59
10.15
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.33 lb Liquid Malt Extract - Maris Otter3.33 lb Liquid Malt Extract - Maris Otter 36 4 84.2%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 6.3%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 6.3%
0.13 lb American - Special Roast0.125 lb Special Roast 33 50 3.2%
3.96 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Kent Goldings0.75 oz Kent Goldings Hops Pellet 4.5 Boil 45 min 21.02 50%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 4.5 Boil 20 min 9.24 33.3%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 4.5 Boil 1 min 0.33 16.7%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 gal -- 150 °F 30 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 59 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3 12  
Grain absorption losses (steep / mash) -0.08 -0.3  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Starting boil volume 3.2 12.8  
Boil off losses -1.13 -4.5  
Hops absorption losses -0.06 -0.2  
Post boil volume 2.02 8.1  
Fermenter Volume 2.02 8.1  
Top off amount 0.98 3.9  
Target batch size 3 12  
Total: 3.78 15.1
Method: Partial Mash, Style: Best Bitter, ABV 4.29%, IBU 30.59, SRM 10.15, Fermentables: (Liquid Malt Extract - Maris Otter, Aromatic, Caramel / Crystal 80L, Special Roast) Hops: (Kent Goldings)
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  • Last Updated: 2016-11-04 00:29 UTC