English Bitter - Beer Recipe - Brewer's Friend

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English Bitter

135 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday February 21st 2019
1.041
1.010
4.2%
41.5
8.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb United Kingdom - Maris Otter Pale5.25 lb Maris Otter Pale 38 3.75 60%
2.50 lb German - Wheat Malt2.5 lb Wheat Malt 37 2 28.6%
0.50 lb American - Victory0.5 lb Victory 34 28 5.7%
0.25 lb United Kingdom - Crystal 45L0.25 lb Crystal 45L 34 45 2.9%
0.25 lb United Kingdom - Crystal 90L0.25 lb Crystal 90L 33 90 2.9%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Target1.25 oz Target Hops Pellet 8.5 Boil 60 min 41.54 29.4%
1 oz Northdown1 oz Northdown Hops Pellet 10.5 Boil 0 min 23.5%
1 oz Target1 oz Target Hops Pellet 8.5 Boil 0 min 23.5%
0.50 oz Target0.5 oz Target Hops Pellet 8.5 Dry Hop 3 days 11.8%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Dry Hop 3 days 11.8%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 10 30 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.47 g | 33.9 qt) 7.63 30.5  
Mash volume with grains (equipment estimates 9.17 g | 36.7 qt) 8.33 33.3  
Grain absorption losses -1.09 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Pitch yeast and ferment at 65F (18C) for three days and then let the beer free-rise to about 68F (20C) and leave it for seven days, and then try to get it up over 70F (21C) for a few days of clean-up.

Cold crash, then add dry hops. 4-5 days should be sufficient, and then rack out form under them, package, and carbonate to 1.75 volumes of CO2.

https://beerandbrewing.com/make-your-best-special-best-premium-bitter/

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  • Public: Yup, Shared
  • Last Updated: 2019-03-18 13:56 UTC