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Best Bitter 2

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.15 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Wednesday February 14th 2024

Original Gravity:

1.047

Final Gravity:

1.014

ABV (standard):

4.4%

IBU (tinseth):

29.3

SRM (morey):

13.5

Mash pH

5.5

Cost $

7.60

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter	$ 0.95 / lb $ 7.60	38	3	86.5%
0.50 lb	Aromatic Malt0.5 lb Aromatic Malt		35	20	5.4%
0.50 lb	Simpsons - Crystal Extra Dark0.5 lb Crystal Extra Dark		31.7	178.56	5.4%
0.25 lb	American - Special Roast0.25 lb Special Roast		33	50	2.7%
9.25 lbs / $ 7.60

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.20 oz	Hops Direct - UK Goldings1.2 oz Hops Direct - UK Goldings Hops	Pellet	5.2	Boil	60 min	23.04	54.5%
0.50 oz	Hops Direct - UK Goldings0.5 oz Hops Direct - UK Goldings Hops	Pellet	5.2	Boil	20 min	5.81	22.7%
0.50 oz	Hops Direct - UK Goldings0.5 oz Hops Direct - UK Goldings Hops	Pellet	5.2	Boil	1 min	0.41	22.7%
2.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.20 oz	Hops Direct - UK Goldings (Pellet)		29.26	99.9%
2.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Infusion	--	129 °F	10 min
	Infusion	--	152 °F	60 min
2.5 gal	Sparge	--	170 °F	20 min
Starting Mash Thickness: 2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	10 min.
0.50 tsp	Diammonium Phosphate (DAP)	Other	Boil	10 min.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	--
10 g	Chalk	Water Agt	Mash	--
2 g	gypsum (calcium sulfate)	Water Agt	Mash	--
1 g	Epsom Salt (MgSO4)	Water Agt	Mash	--
1.50 tsp	Lactic acid	Water Agt	Mash	--
1 g	Baking Soda	Water Agt	Mash	--
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--

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) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 4.72 psi Temp: 35 °F CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-02-20 18:08 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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Best Bitter 2

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