Robot Bitter Beer Recipe | All Grain Strong Bitter | Brewer's Friend
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Robot Bitter

198 calories 24.2 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Friday November 26th 2021
1.059
1.020
5.2%
35.2
13.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 82.5%
2 lb United Kingdom - Crystal 15L2 lb Crystal 15L 34 15 16.5%
2 oz Thomas Fawcett - Black Malt2 oz Black Malt 32 545 1%
12.12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz East Kent Goldings1.75 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 27.46 46.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.4 Boil 15 min 7.79 26.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.4 Aroma 0 min 26.7%
3.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion 166.22 °F 152 °F 60 min
5 gal Sparge 175 °F -- --
Strike -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 63 °F
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash --
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99.3 7 97 159.2 173.4 58.2
add 10g gypsum and 4g table salt to mash
Mash Chemistry and Brewing Water Calculator
 
Notes

ordered supplies Nov 26 for late 2021 brew session

yeast starter: 1600 ml tap water, 5 oz. pale malt, 2 tsp. yeast nutrient, a few hop pellets - boiled for ten minutes
pitch temp: 71° F
[brew delayed to replace broken needle valve on the burner; yeast starter covered tightly and stored in refrigerator. on 12/17 I let the starter breathe and rise to room temperature, then added 2 oz. of light malt boiled for 10 minutes in 300 ml of tap water]

pre-boil volume: 7 gallons
post-boil volume: 5-1/2 gallons

brewed: December 18, 2021

basement air temp: 65° F
grain temp: 63° F
mash temp: 152.5° F
pitch temp: 67° F
ferment temp on Sunday: 72° F (max)

racked: December 25
wort temp: 66° F

bottled: December 29
Prime with 2/3 cup (4.41 oz.) corn sugar boiled in 2 cups water
Crown seal color: purple
Yield: 52 bottles
OG = 1.058, FG = 1.016, 5.5% ABV
Color: pale brown, about 13 SRM
Taste: more bitter than malty, so unbalanced, but with a nice spicy note on the tongue. this bottle is undercarbed; I'm leaving the rest under towels in the office, where it is usually about 68° F daytimes, and a few degrees lower at night.

Ha, the beer robot predicted 5.1% ABV, and I just measured 5.5%. I guess that is due to some happy yeast and a little brewing luck, earned after years of learning on the job. I'm pleased I was able to keep the wort from going over 72° F during fermentation. It dropped to 65°, so I brought the Speidel fermenter up to my office, which is a few degrees warmer. There was not much yeast sediment in the fermenter, so I think it pretty much fermented out.


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  • Last Updated: 2022-01-11 23:23 UTC
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