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Bitter Brits

166 calories 14.6 g 12 L
Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 25.75 liters
Post Boil Size: 16.74 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12L)
Carbs: 14.6 g (Per 12L)
Created Saturday September 11th 2021
1.051
1.009
5.6%
26.4
8.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bestmalz - BEST Pale ale3 kg BEST Pale ale 38.1 2.81 85.7%
200 g Belgian - Biscuit200 g Biscuit 35 23 5.7%
100 g Bestmalz - BEST Wheat Malt100 g BEST Wheat Malt 37.7 2.2 2.9%
100 g Crisp Malting - Crystal 60L100 g Crystal 60L 33.1 60 2.9%
100 g Thomas Fawcett - Pale Crystal Malt100 g Pale Crystal Malt 34 23 2.9%
3,500 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target10 g Target Hops Pellet 11.5 Boil 60 min 22.59 50%
10 g Target10 g Target Hops Pellet 11.5 Whirlpool 60 min 3.83 50%
20 g / kr 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 L Infusion 65 °C 60 min
10 L Sparge 65 °C 10 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
9.30 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
"Bitter Brits" Extra Special/Strong Bitter (ESB) beer recipe. All Grain, ABV 5.55%, IBU 26.43, SRM 8.2, Fermentables: (BEST Pale ale, Biscuit, BEST Wheat Malt, Crystal 60L, Pale Crystal Malt) Hops: (Target) Other: (5.2 pH Stabilizer, Gypsum, Calcium Chloride (dihydrate))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-25 16:28 UTC
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