Bitter 4 (Best Bitter) - Beer Recipe - Brewer's Friend

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Bitter 4 (Best Bitter)

180 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday December 26th 2019
1.054
1.017
4.9%
37.2
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - No. 19 Floor-Malted Maris Otter Malt8 lb No. 19 Floor-Malted Maris Otter Malt 37 3.3 73.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9.1%
0.70 lb German - Acidulated Malt0.7 lb Acidulated Malt 27 3.4 6.4%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.6%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.6%
0.25 lb Simpsons - DRC0.25 lb DRC 34.7 115 2.3%
10.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.6 Boil 60 min 27.36 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.2 Boil 15 min 9.79 50%
2 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
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
12 qt Infusion 154 °F 154 °F 60 min
8 qt Strike 200 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.11 16.4  
Mash volume with grains (equipment estimates 2.98 g | 11.9 qt) 4.98 19.9  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 2.59 g | 10.4 qt) 2.51 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.08 g | 20.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.5 14  
Top off amount 2 8  
Going into fermentor 5.5 22  
Total: 6.62 26.5
Equipment Profile Used: System Default
"Bitter 4 (Best Bitter)" Best Bitter beer recipe by Brewer #230017. All Grain, ABV 4.87%, IBU 37.15, SRM 13.12, Fermentables: (No. 19 Floor-Malted Maris Otter Malt, Caramel / Crystal 60L, Acidulated Malt, CaraFoam, Melanoidin, DRC) Hops: (Challenger, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2019-12-26 22:11 UTC