Herbal Joe's Best Bitter Beer Recipe | All Grain Ordinary Bitter | Brewer's Friend
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Herbal Joe's Best Bitter

183 calories 25.7 g 12 oz
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Ben Miller
Calories: 183 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
URL: https://mydigitalpublication.com/publication/?m=&l=1&i=758408&p=56&ver=html5
Created: Saturday September 3rd 2022
1.054
1.023
4.1%
26.0
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Simpsons - Finest Pale Ale Golden Promise7.5 lb Finest Pale Ale Golden Promise 37 2.4 73.2%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 9.8%
1 lb Root Shoot Malting - Malted Rye1 lb Malted Rye 40 4.25 9.8%
8 oz Briess - Special Roast8 oz Special Roast 33 40 4.9%
4 oz German - CaraAroma4 oz CaraAroma 34 130 2.4%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.01 23.1%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 6.06 15.4%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 3.63 15.4%
3 oz Fuggles3 oz Fuggles Hops Pellet 4.5 Boil 1 min 1.29 46.2%
6.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1 tbsp Phosphoric acid Water Agt Sparge 0 min.
0.50 tsp Chalk Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Mash 0 min.
0.50 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
58%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 158 for 30 minutes. Recirculate mash for 10 minutes then sparge.

Boil for 90 mins, with first hops in at 60. Cool to 67 then aerate for 2 minutes. Let fermentation temp rise to 72 after 5 days.

Cold crash and carbonate to 2.2.

Can add 2-3 oz of Fuggles at Day 5 and leave in for 2-4 days.

Gold Medal in 2022 NHA for Pale British Beer, 9B.

First brewed 9/18/22. Pre boils gravity was 1048 and post boil 1055! So 80% efficiency. Boiled 90 mins and had 5.1 gallons remaining so added .4 gallons distilled water to get to 5.5 gallons.

Used hop spider which retained some liquid with 6.5 oz of hops! That brought gravity down to 1050.

After 24 hours gravity was 1028 with temp at a constant 67f.

Second brew 3/31/24.

Followed schedule, inc. 1 tsp of gypsum and 1 tbsp of 10% phosphoric acid. Measured pH during boil and it was 4.8 pre sparge, and 4.88 post sparge. Added 1/2 tsp chalk just before boil to try and increase it.

Gravity at the start of boil was 1044. Boiled for close to 2 hours by mistake. As a result, had to add 3 pints of distilled water to bring the quantity close to 5.5 gallons.

Chilled to 67 then moved to fermenter. Gravity was 1054, so higher than planned (79% efficiency vs. 73% before). Added yeast and just used an airlock - no temp control.

Temp rose to 71 after 24 hours and gravity fell quickly to 1034. After 64 hours it was 1024. Gravity then stopped at 1023 and remained there for 3 days. I shook the fermenter to stir the yeast but no change. I then added a pack of rehydrated US05 to try and lower gravity but no difference.

Put into cask after 13 days of primary. FG was 1023, so poor attenuation but likely due to high mash temp. Amazing clarity as it transferred and taste was distinctive - toffee, gentle rolling bitterness, toast, and soft spices. Very drinkable from the fermenter!



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  • Last Updated: 2024-04-14 04:07 UTC
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