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Yorkshire bitter

191 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday April 30th 2019
1.062
1.016
6.0%
58.0
10.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg United Kingdom - Maris Otter Pale4.3 kg Maris Otter Pale 38 3.75 92.3%
0.12 kg Finland - Crystal Malt 1000.12 kg Crystal Malt 100 35 38 2.6%
0.20 kg Finland - Vienna Malt0.2 kg Vienna Malt 36 3 4.3%
0.04 kg United Kingdom - Chocolate0.04 kg Chocolate 34 425 0.9%
4.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 33.61 25%
20 g Bramling Cross20 g Bramling Cross Hops Leaf/Whole 6.5 Boil 10 min 6.34 10%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 25%
30 g Bramling Cross30 g Bramling Cross Hops Leaf/Whole 6.5 Boil 0 min 15%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 6.5 Whirlpool at 80 °C 0 min 18.06 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
3 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 60 min
15 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14
Mash volume with grains 17.1
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 16.3 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 18.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 18
Total: 30.6  
Equipment Profile Used: System Default
"Yorkshire bitter" Strong Bitter beer recipe by Erik.R. All Grain, ABV 6.02%, IBU 58, SRM 10.73, Fermentables: (Maris Otter Pale, Crystal Malt 100, Vienna Malt, Chocolate) Hops: (East Kent Goldings, Bramling Cross) Other: (Calcium Chloride, Lactic acid)
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  • Last Updated: 2019-05-07 07:11 UTC