Ben's Bitter - Beer Recipe - Brewer's Friend

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Ben's Bitter

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BSD
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday October 14th 2018
1.053
1.014
5.2%
37.7
8.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 83.9%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 5.2%
0.33 lb American - Special Roast0.33 lb Special Roast 33 50 3.5%
0.33 lb Belgian - Biscuit0.33 lb Biscuit 35 23 3.5%
0.38 lb Canadian - Honey Malt0.375 lb Honey Malt 37 25 3.9%
9.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 30.19 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 7.73 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Chalk Water Agt Boil 1 hr.
3 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.75 g Table Salt Water Agt Boil 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
0.84 ml Lactic acid Water Agt Boil 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 75 min
Starting Mash Thickness: 1.68 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.68 qt/lb 4 16  
Mash volume with grains 4.77 19.1  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 3.44 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Hit 1.053 final gravity. Pitched yeast at 65F or so. Open fermented until krausen
No lemon peel added.
4 gallons in mash and sparse each. Both are acidified

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  • Last Updated: 2018-10-29 02:31 UTC