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USB 2

283 calories 33.2 g 500 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ronald Last
Hop Utilization: 99%
Calories: 283 calories (Per 500ml)
Carbs: 33.2 g (Per 500ml)
Created Sunday November 1st 2020
1.060
1.019
5.3%
25.4
12.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - No.19 Floor Malt Maris Otter2.5 kg No.19 Floor Malt Maris Otter 37 3 85.6%
120 g United Kingdom - Crystal 70L120 g Crystal 70L 34 70 4.1%
60 g Viking - Wheat Malt60 g Wheat Malt 38 2.5 2.1%
60 g Crisp Malting - Pale Chocolate60 g Pale Chocolate - (late mash tun addition) 32.7 220 2.1%
180 g SE - Syrup180 g SE - Syrup - (late boil kettle addition) 36 4 6.2%
2,920 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Northdown14 g Northdown Hops Leaf/Whole 7.4 Boil 60 min 23.09 53.8%
12 g Fuggles12 g Fuggles Hops Pellet 4.5 Hop Stand 15 min 1.96 46.2%
26 g / kr 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Strike 65 °C 60 min
8 L Sparge 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.20 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
0.10 g Epsom Salt Water Agt Mash 1 hr.
3.60 g Gypsum Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Sparge 1 hr.
1.49 ml Lactic acid Water Agt Mash 1 hr.
1.30 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
my ESB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 6 15 90 120 110
Mash Chemistry and Brewing Water Calculator
"USB 2" Strong Bitter beer recipe by Ronald Last. All Grain, ABV 5.26%, IBU 25.44, SRM 12.34, Fermentables: (No.19 Floor Malt Maris Otter, Crystal 70L, Wheat Malt, Pale Chocolate, SE - Syrup) Hops: (Northdown, Fuggles) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-03 20:12 UTC
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