X 2014- English Bitter - Beer Recipe - Brewer's Friend

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X 2014- English Bitter

132 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Patrick Collins NHC Gold
No Chill: 20 minute extended hop boil time
Calories: 132 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday December 29th 2013
1.040
1.012
3.7%
34.3
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb United Kingdom - Maris Otter Pale3.75 lb Maris Otter Pale 38 3.75 77.9%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 6.5%
3.60 oz American - Caramel / Crystal 80L3.6 oz Caramel / Crystal 80L 33 80 4.7%
2.40 oz German - Munich Dark2.4 oz Munich Dark 37 15.5 3.1%
6 oz Flaked Barley6 oz Flaked Barley 32 2.2 7.8%
77 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5.8 First Wort 0 min 14.98 50%
3 g East Kent Goldings3 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 4.88 5.4%
3 g East Kent Goldings3 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 2.62 5.4%
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 5.8 Aroma 0 min 11.77 39.3%
56 g / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1/4 tsp Gypsum at beginning of the boil. Dissolved in warm water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Temperature -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.85 19.4  
Mash volume with grains 5.24 20.9  
Grain absorption losses -0.6 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.57 g | 18.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 2.43 g | 9.7 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 4.85 19.4
Equipment Profile Used: System Default
 
Notes

First Wort Hop = while bag draining


Recipe Type: All Grain
Yeast: Wyeast 1469
Yeast Starter: No
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.037
Final Gravity: 1.010
IBU: 33.7
Boiling Time (Minutes): 60
Color: 8.3
Primary Fermentation (# of Days & Temp): 21 days @ 67 F
Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.037 SG
Estimated Color: 8.3 SRM
Estimated IBU: 33.7 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type %/IBU
0.25 tsp Gypsum (Boil 60.0 mins Water Agent -
6 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) 83.7 %
9.0 oz Crystal 15 (15.0 SRM) 7.0 %
7.0 oz Crystal Malt - 85L (Thomas Fawcett) 5.4 %
5.0 oz Biscuit (Dingemans) (22.5 SRM) 3.9 %
0.70 oz U.S. Goldings [4.70 %] - First Wort 13.8 IBUs
0.60 oz U.S. Goldings [4.70 %] - Boil 60.0 min 10.8 IBUs
0.50 oz Fuggles [4.50 %] - Boil 20.0 min 5.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
0.60 oz U.S. Goldings [4.70 %] - Boil 10.0 min 3.9 IBUs
0.50 oz Fuggles [4.50 %] - Boil 0.0 min 0.0 IBUs
0.40 oz U.S. Goldings [4.70 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Wyeast 1469 West Yorkshire Ale Yeast

Process/notes:
Mash at 152 F for 60 minutes. I batch sparge. As you begin to drain your second runnings, add FWH. I add Gypsum, dissolved in warm water, at the beginning of the boil for a little more control than you might get from a mash addition. Note that I use U.S. Goldings (produced by Indie), which I get from my LHBS. I like these better than EKG. If you can get your hands on some, I highly recommend them. If not, no biggie. The Crystal 15 is domestic, but definitely source a British malt for the darker crystal. The Belgian biscuit was a tweak I made when I re-brewed for the final round. I think it gives it more character than Victory malt. I love Wyeast 1469, and use it for most of my bitters, porters and stouts. For this low OG, you do not need to make a starter. As with most of my beers, I ferment at around 67 for 3 weeks.

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  • Last Updated: 2019-02-20 16:27 UTC