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Joe's Best Bitter

Method: BIAB
Style: Best Bitter
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BenMan
Calories: 150 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Saturday April 19th 2025

Original Gravity:

1.045

Final Gravity:

1.015

ABV (standard):

4.0%

IBU (tinseth):

42.7

SRM (morey):

11.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Simpsons - Finest Pale Ale Golden Promise4 lb Finest Pale Ale Golden Promise	37	2.4	71.2%
0.60 lb	Weyermann - Caramunich Type 10.6 lb Caramunich Type 1	33.5	35	10.7%
0.60 lb	Weyermann - Rye Malt0.6 lb Rye Malt	36	3.7	10.7%
0.12 lb	Weyermann - CaraAroma0.12 lb CaraAroma	36	140	2.1%
0.30 lb	Briess - Special Roast0.3 lb Special Roast	33	40	5.3%
5.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Fuggles0.75 oz Fuggles Hops	Pellet	4.8	Boil	60 min	19.66	17.6%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.8	Boil	20 min	12.61	11.8%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.8	Boil	10 min	8.39	11.8%
1.50 oz	Fuggles1.5 oz Fuggles Hops	Pellet	4.8	Boil	1 min	1.99	35.3%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Dry Hop	3 days		23.5%
4.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.25 oz	Fuggles (Pellet)	42.65	76.5%
1 oz	Fuggles (Pellet)		23.5%
4.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.6 qt		Infusion	--	158 °F	60 min

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 103 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 22.94 psi Temp: 68 °F CO₂ Level: 2.2 Volumes

Target Water Profile

2713 Keebler Ct

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°F (70°C) for 30 minutes. Recirculate mash for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached. Boil 90 minutes total, adding first hop addition with 60 minutes remaining in boil. Chill to 67°F (19°C) and pitch yeast. Oxygenate with pure O2 for 2 minutes at 1.5 L/min. Raise fermentation temperature slowly to 72°F (22°C) by day 5 (roughly). Once complete, crash cool before kegging. Carbonate to 2.2 vol. (4.4 g/L) CO2. This recipe can also be dry hopped: add 2–3 oz. (57–85 g) Fuggle on day 5 and leave at 72°F (22°C) for an additional 2–4 days before kegging.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-04-19 22:56 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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