Extraordinary Bitter - Beer Recipe - Brewer's Friend

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Extraordinary Bitter

107 calories 11.2 g 330 ml
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Use up target hops for bittering
Calories: 107 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Wednesday January 18th 2017
1.035
1.009
3.4%
34.5
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Simpsons - Maris Otter pale3 kg Maris Otter pale 38 2.4 87%
300 g Bairds - Medium Crystal300 g Medium Crystal 35.4 75 8.7%
100 g Simpsons - Aromatic Malt100 g Aromatic Malt 33 23.04 2.9%
50 g Joe White - Chocolate Malt50 g Chocolate Malt 33.1 244 1.4%
3,450 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target10 g Target Hops Pellet 11.7 First Wort at 60 °C 90 min 17.43 26.3%
3 g Magnum3 g Magnum Hops Pellet 13.7 First Wort 0 min 6.12 7.9%
15 g Fuggles15 g Fuggles Hops Pellet 5.7 Boil 30 min 8.32 39.5%
10 g Fuggles10 g Fuggles Hops Pellet 5.7 Boil at 100 °C 10 min 2.62 26.3%
38 g / 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1,000 Milliliters
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 165 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Underlet 17L at 69 C raise to 69 Strike 77 °C 66 °C 60 min
Raise to 72C Temperature 66 °C 72 °C 30 min
Raise to 77 Temperature 72 °C 77 °C 15 min
19 L 23L at 78 C Fly Sparge 77 °C 78 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 9
Mash volume with grains 11.2
Grain absorption losses -3.5
Remaining sparge water volume 29.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 34
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 25.3 L) 25
Estimated amount in fermentor 25
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

water 15g gypsum, 5g epsom and 3g salt in 39L

Root shoot Crystal malt is crisp medium 240

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  • Last Updated: 2024-04-08 07:56 UTC