Ford Best Bitter - Beer Recipe - Brewer's Friend

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Ford Best Bitter

119 calories 11.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Derek Price
Calories: 119 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)
Created: Tuesday December 27th 2016
1.039
1.009
3.9%
28.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.23 kg United Kingdom - Maris Otter Pale3.23 kg Maris Otter Pale 38 3.75 75%
431 g Flaked Maize431 g Flaked Maize 42 0.8 10%
431 g Torrified Wheat431 g Torrified Wheat 36 2 10%
215 g United Kingdom - Crystal 45L215 g Crystal 45L 34 45 5%
4,307 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Challenger14 g Challenger Hops Pellet 6 Boil 60 min 10.92 35%
6 g Target6 g Target Hops Pellet 12 Boil 60 min 9.36 15%
2 g Progress2 g Progress Hops Pellet 6 Boil 60 min 1.56 5%
8 g Bramling Cross8 g Bramling Cross Hops Pellet 6.7 Boil 60 min 6.97 20%
10 g Fuggles10 g Fuggles Hops Leaf/Whole 5.1 Dry Hop 4 days 25%
40 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Copper finings Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 168 B cells required
Nottingham
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 168 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 70.4g       CO2 Level: 1.06 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.6
Mash volume with grains 14.2
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 21.7 L) 21.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 33  
Equipment Profile Used: System Default
 
Notes

Filled Corni keg plus 11x 500ml bottles

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  • Last Updated: 2017-02-16 20:49 UTC