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Morse

214 calories 22.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.89 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colin Churchward
Calories: 214 calories (Per 500ml)
Carbs: 22.7 g (Per 500ml)
Created: Wednesday April 29th 2020
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16.32
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.14 kg Crisp Malting - Finest Maris Otter4.14 kg Finest Maris Otter £ 1.64 / kg
£ 6.79 		37.1 6 92%
0.27 kg Crisp Malting - Crystal 60L0.27 kg Crystal 60L £ 1.46 / kg
£ 0.39 		33.1 240 6%
0.09 kg Crisp Malting - Chocolate Malt0.09 kg Chocolate Malt £ 1.46 / kg
£ 0.13 		32.66 950 2%
4.50 kg / £ 7.32
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Endeavour13 g Endeavour Hops £ 0.09 / g
£ 1.17 		Leaf/Whole 10.6 Boil at 100 °C 60 min 16.78 16.7%
15 g Endeavour15 g Endeavour Hops £ 0.09 / g
£ 1.35 		Leaf/Whole 10.6 Boil at 100 °C 15 min 9.61 19.2%
15 g Goldings15 g Goldings Hops £ 0.08 / g
£ 1.20 		Leaf/Whole 3.7 Boil at 100 °C 15 min 3.35 19.2%
35 g Endeavour35 g Endeavour Hops £ 0.09 / g
£ 3.15 		Leaf/Whole 10.6 Boil at 100 °C 5 min 9.01 44.9%
78 g / £ 6.87
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.08 		Water Agt Mash 0 min.
6 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 0 min.
1.50 g Epsom Salt £ 0.02 / g
£ 0.02 		Water Agt Mash 0 min.
3 g Gypsum £ 0.01 / g
£ 0.03 		Water Agt Mash 0 min.
4 g BrewBrite £ 0.14 / g
£ 0.58 		Fining Boil 10 min.
0.50 each Protafloc £ 0.28 / each
£ 0.14 		Fining Boil 10 min.
2 each Yeast Nutrient Part 2 £ 0.04 / tsp
£ 0.08 		Other Boil 10 min.
1 tbsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.45 		Other Primary 0 min.
£ 1.38
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 120 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94.9 g       Temp: 20 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filter water through Brita filter. Measure alkalinity and adjust to 35ppm using CRS. Measure calcium and adjust to120 ppm using equal spit between CaCl2 and CaSO4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 70C Water Steeping 70 °C 66 °C 60 min
Mash out Temperature 75 °C 75 °C --
10.39 L sparge Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Morse

This is beer uses the British hop Endeavour. It's named after TV detective, Inspector Endeavour Morse, who really liked his English Best Bitters.

This uses ESB yeast which has a high flocculation rate, it's best to pitch a well grown starter.

Tasting notes

Dark ruby red in colour with a white head on pouring. White lacing stays around edge of glass while drinking. From the aroma I get quite a lot of fruity esters from the ESB yeast and some roasty malts. On tasting, there is a lot of roast flavour for a bitter, this is probably pushing the limit for the style. Also, a lot of fruity, maybe red berry flavours. Medium bitterness and a little caramel sweetness. Great beer and flavorful but that makes it a little less drinkable which is not to style. One of my favourite recipes.

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  • Last Updated: 2024-03-03 20:04 UTC