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Bitter

Name: Bitter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 24 liters
Cuisine: Homebrewing
Ingredients: 4 kg Maris Otter Pale; 0.3 kg Crystal 60L; 0.4 kg Torrified Wheat; 36 g Northern Brewer Hops; 60 g Fuggles Hops; 35 g Fuggles Hops

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Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)

Created: Monday July 20th 2020

Draught Bass clone

by Barnstaple Brewers

OG: 1.046 FG: 1.015 ABV: 4.1% IBU: 37

Original Gravity:

1.051

Final Gravity:

1.018

ABV (standard):

4.3%

IBU (tinseth):

45.1

SRM (morey):

8.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Maris Otter Pale4 kg Maris Otter Pale	38	3.75	85.1%
0.30 kg	Crisp Malting - Crystal 60L0.3 kg Crystal 60L	33.1	60	6.4%
0.40 kg	Torrified Wheat0.4 kg Torrified Wheat	36	2	8.5%
4.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
36 g	Northern Brewer36 g Northern Brewer Hops	Pellet	7.8	Boil	60 min	30.99	27.5%
60 g	Fuggles60 g Fuggles Hops	Pellet	4.5	Boil	10 min	10.8	45.8%
35 g	Fuggles35 g Fuggles Hops	Pellet	4.5	Hop Stand	10 min	3.28	26.7%
131 g / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L			68 °C	68 °C	60 min
Starting Mash Thickness: 3.65 L/kg

Yeast

Lallemand - Windsor

Amount:	11 Grams	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

Notes

Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.
(swap cacao nbibs for cacao powder and lactose)

Last Updated and Sharing

851

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Brews

Public: Yup, Shared
Last Updated: 2026-06-11 21:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	IBU	Bill %
36 g	Northern Brewer (Pellet) 36 g Northern Brewer (Pellet) Hops	30.99	27.5%
95 g	Fuggles (Pellet) 95 g Fuggles (Pellet) Hops	14.08	72.5%
131 g / $ 0.00