Nell's Best Bitter Beer Recipe | All Grain Best Bitter | Brewer's Friend
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Nell's Best Bitter

149 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday April 14th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 52.6%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 42.1%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 5.3%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 27.41 33.3%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 5.34 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.25 qt Strike 164 °F 152 °F 90 min
20 qt Sparge 212 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Sweet Orange Peel Spice Boil 10 min.
1 oz Earl Grey Tea Flavor Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.3 oz       Temp: 68 °F       CO2 Level: 1.25 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Notes

Reserve the first gallon of runnings and boil it to a light caramel before returning to rest of wort. - see reference:

If using the above simple grain bill (98% pale, 2% roast barley) you can create a small amount of caramel flavoring by kettle caramelization. This is the process in which you take a small amount (1/2 a gallon for a 5 gallon batch) of your wort and boil it in a separate kettle from the rest until it becomes a deeper, richer brown color. Then add it back into your main brew kettle. Often you can start both your small boil and main boil at the same time and by the time your main wort has begun to boil the caramelizing wort is ready to be added back in.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-05-10 17:31 UTC
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