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Button's Bitter

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.33 liters
Post Boil Size: 23.31 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 210 calories (Per 0.5L)
Carbs: 23.5 g (Per 0.5L)

Created: Thursday November 5th 2020

Yorkshire Bitter

by shepp1

OG: 1.042 FG: 1.012 ABV: 3.9% IBU: 33

Harvey's Sussex Best Bitter

by Endre

OG: 1.043 FG: 1.012 ABV: 4.1% IBU: 39

Timothy Taylor's Boltmaker

by Endre

OG: 1.042 FG: 1.011 ABV: 4.1% IBU: 30

Original Gravity:

1.045

Final Gravity:

1.013

ABV (standard):

4.1%

IBU (tinseth):

35.7

SRM (morey):

10.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.16 kg	Crisp Malting - Finest Maris Otter3.16 kg Finest Maris Otter	38	3	78%
317.52 g	Crisp Malting - Crystal Light - 45L317.52 g Crystal Light - 45L	33.1	45	7.8%
208.66 g	Crisp Malting - Torrified Wheat208.66 g Torrified Wheat	36	2	5.2%
45.82 g	United Kingdom - Pale Chocolate45.82 g Pale Chocolate	33	207	1.1%
317.52 g	Crisp Malting - Amber317.52 g Amber	33.1	27.5	7.8%
4,049.52 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
38 g	East Kent Goldings38 g East Kent Goldings Hops	Pellet	5.5	Boil	60 min	28.43	61.3%
12 g	East Kent Goldings12 g East Kent Goldings Hops	Pellet	5.5	Boil	20 min	5.44	19.4%
12 g	East Kent Goldings12 g East Kent Goldings Hops	Pellet	5.5	Boil	5 min	1.79	19.4%
62 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
62 g	East Kent Goldings (Pellet) 62 g East Kent Goldings (Pellet) Hops		35.66	100.1%
62 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.52 L	Strike	72 °C	67 °C	60 min
15 L	Sparge	73 °C	68 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use
0.75 g	Epsom Salt	Water Agt	Mash
1 g	Gypsum	Water Agt	Mash
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash
10 ml	Lactic acid	Water Agt	Mash

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 32.5 g Temp: 20 °C CO₂ Level: 1.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Notes after several tasting (29/12/20):
Good, malty - remove mineral additions, too much magnesium and calcium. Remove oats, go full 7% terrified wheat. More biscuit / amber malt.
Maybe - 80% Maris otter, 7% crystal light, 7% terrified wheat, 5% biscuit, 1% pale chocolate. Tony bit more hops on aroma (12g both flavour and aroma addition)

Made some changes, but check the acid, doesn't seem to be correct?

Last Updated and Sharing

292

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Brews

Public: Yup, Shared
Last Updated: 2021-06-27 16:29 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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