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2nd best bitter

142 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: T'internet
Calories: 142 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Tuesday April 4th 2017
1.046
1.014
4.1%
39.1
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Maris Otter pale4 kg Maris Otter pale 38 2.4 87.3%
300 g Root Shoot Malting - Crystal 100300 g Crystal 100 33 100 6.6%
100 g Simpsons - Aromatic Malt100 g Aromatic Malt 33 23.04 2.2%
100 g Weyermann - CaraWheat100 g CaraWheat 31 45 2.2%
80 g Joe White - Chocolate Malt80 g Chocolate Malt 33.1 244 1.7%
4,580 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target10 g Target Hops Pellet 11.7 First Wort 100 min 16.2 17.5%
12 g Target12 g Target Hops Pellet 11.7 Boil 30 min 12.7 21.1%
15 g Target15 g Target Hops Pellet 11.7 Boil 15 min 10.25 26.3%
20 g Target20 g Target Hops Pellet 11.7 Dry Hop 5 days 35.1%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Water Agt Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 286 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
3/4 Burton no chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Underlet 18 L @ 69 Strike 69 °C 69 °C 60 min
Raise to 72 Temperature 69 °C 72 °C 30 min
Raise to 77 Temperature 72 °C 77 °C 15 min
24 L 23 L @ 78 pH 4.4 Sparge 78 °C 77 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume 25.7
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: 39.5  
Equipment Profile Used: System Default
 
Notes

Cane sugar up to 250g, inverted added to fermenter

Make 2.6 L starter, pitch 1.6 L

Water, 3/4 Burton in mash, no chalk

Last Updated and Sharing
 
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  • Last Updated: 2024-02-01 10:04 UTC
  • Snapshot Created: 2017-04-04 11:08 UTC
  • Link To Parent Recipe