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Bitter (strong) - CSB

130 calories 12.2 g 250 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: gozer
Calories: 130 calories (Per 250ml)
Carbs: 12.2 g (Per 250ml)
Created: Wednesday October 18th 2017
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OG: 12.975 FG: 2.794 ABV: 5.5% IBU: 45

13.8 °P
3.0 °P
5.8%
43.2
9.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 96.8%
180 g American - Caramel / Crystal 120L180 g Caramel / Crystal 120L 33 120 3.2%
5.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 First Wort 0 min 17.9 14.3%
120 g Centennial120 g Centennial Hops Pellet 10 Boil 5 min 25.33 85.7%
140 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Arvada, Colorado 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 68 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.8
Grain absorption losses -5.7
Remaining sparge water volume 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 27
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 23.5 L) 24
Estimated amount in fermentor 24
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

English Strong Bitter with Centennial hops.
I have swapped out Centennial for Loral or Mosaic with good results, and they have similar bitterness properties.

Yeast: my house ale yeast is Verdant/London III/1318, but S04 will do fine and I've used it multiple times.

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  • Last Updated: 2022-06-29 13:44 UTC