Blackberry Bitter - English Pale Ale - Beer Recipe - Brewer's Friend

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Blackberry Bitter - English Pale Ale

182 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Mike Todd - Stoney Creek Homebrewers
Hop Utilization: 82%
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday July 14th 2017
1.055
1.015
5.3%
33.7
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale 38 3.75 86.6%
12 oz American - Caramel / Crystal 30L12 oz Caramel / Crystal 30L 34 30 6.2%
14 oz American - Victory14 oz Victory 34 28 7.2%
194 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 First Wort 0 min 19.76 16.7%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 6.51 16.7%
1.50 oz Bramling Cross1.5 oz Bramling Cross Hops Pellet 6.5 Boil 5 min 5.37 25%
2.50 oz Bramling Cross2.5 oz Bramling Cross Hops Pellet 6.5 Whirlpool at 170 °F 20 min 2.03 41.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
1 each Whirfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
50/50 distilled and softened water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.55 gal Infusion -- 152 °F 75 min
5 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 6.07 g | 24.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Estimated amount in fermentor 5.91 23.6  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 4.55 gallons of 163°F strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5 gallons and top up as necessary to obtain 7.7 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F. Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 64°F for 48 hours, then increase the temperature by about 1°F per day until you reach 70°F, and hold there until two days after the completion of fermentation. At that point, crash the beer to 35°F, then bottle or keg the beer and carbonate to about 1.75 volumes.

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  • Last Updated: 2020-02-15 18:36 UTC