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Here Comes BB (British Bitter)

Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 84.3% (ending kettle)
Source: Andrew Whitaker
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Saturday December 18th 2021

Boddingtons Clone (Orfy's Recipe)

by bhive01

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 29

Bitter

OG: 1.040 FG: 1.010 ABV: 3.9% IBU: 41

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

34.5

SRM (morey):

9.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Rahr - Standard 2-Row8 lb Standard 2-Row	36.8	1.8	91.4%
0.25 lb	Briess - Special Roast0.25 lb Special Roast	33	40	2.9%
0.50 lb	Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L	34.5	120	5.7%
8.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Target1 oz Target Hops	Pellet	8.5	Boil	60 min	30.54	50%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	3	Boil	10 min	3.91	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Target (Pellet)	30.54	50%
1 oz	Styrian Goldings (Pellet)	3.91	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.75 tsp	Lactic acid		Water Agt	Mash	1 hr.
8 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.02 Volumes

Target Water Profile

34557

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Brewed on 12/18/2021 via BIAB Method

Recipe from book "Brewing Classic Styles".

Strike Vol. = 8.25 gallons at 157 degrees F
Mash temp = 151 degrees F for 60 minutes
SG = 7.5 gallons = 9.2 brix = 1.0367 g/L
OG = 11.3 Brix = 1.0454 g/L
FG = 5.8 Brix = 1.010 g/l after correction
hydrometer = 1.010 g/l after correction
% ABV = 4.6

Let yeast hydrate for 20 minutes in 100 degree water then stirred and waited 5 minutes before pitching into carboy while beer was emptying from kettle. Wort was 64 degrees F. Oxygenated via stirring while cooling and splattering into carboy.

Kegged December 31, 2021 And used large half tsp of gelatin in half cup warm water. Left in garage and carbonated at 10 psi. Beer was initially 62 degrees F.

Last Updated and Sharing

412

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Brews

Public: Yup, Shared
Last Updated: 2021-12-31 16:17 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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