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[33] Wells Bombadier

Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.33 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Source: David Russell
Calories: 8580 calories (Per 17L)
Carbs: 939.9 g (Per 17L)

Created: Monday December 22nd 2025

Original Gravity:

1.054

Final Gravity:

1.015

ABV (standard):

5.1%

IBU (tinseth):

43.8

SRM (morey):

20.6

Mash pH

5.8

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 kg	Crisp Malting - Pale Ale4.2 kg Pale Ale	38	4	87.8%
0.16 kg	Bestmalz - BEST Melanoidin0.16 kg BEST Melanoidin	34.5	27	3.3%
0.16 kg	Simpsons - Crystal Medium0.16 kg Crystal Medium	33	65.01	3.3%
0.08 kg	Simpsons - Crystal Dark0.08 kg Crystal Dark	33	120	1.7%
0.01 kg	Crisp Malting - Black0.014 kg Black	34.5	600	0.3%
0.02 kg	Weyermann - CaraAroma0.02 kg CaraAroma	36	140	0.4%
0.15 kg	Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	3.1%
4.78 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
48 g	Fuggles48 g Fuggles Hops	Pellet	4.5	Boil at 100 °C	60 min	34.71	55.8%
24 g	Fuggles24 g Fuggles Hops	Pellet	4.5	Boil at 100 °C	15 min	8.61	27.9%
14 g	Fuggles14 g Fuggles Hops	Pellet	4.5	Boil at 100 °C	1 min	0.44	16.3%
86 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
86 g	Fuggles (Pellet) 86 g Fuggles (Pellet) Hops		43.76	100%
86 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	67 °C	60 min

Yeast

- Classic English Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	69%	Flocculation:	Low
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Camden tablet – 1/2 each max to mash and Sparge Kettle AMS – Mash 12.2ml, Sparge 15ml. DWB – Mash kettle only – 7.4g
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

FIRST BREW WITH NEW WATER TREATMENT (LESS CAMPDEN) couldn’t taste difference.

Rate: 8/10
ABV: 5%
Yeast attenuation: 63-70%
My attenuation: 69%

Recipe: OG: 1051 FG: 1012 ABV: 5.2%
Achieved: OG: 1054 FG: 1016 ABV: 5%

Notes: Yeast suggestions: 1st - WLP 006 Bedford Ale or 2nd - WLP 002 English ale or WYEAST 1968 London ESB

Added 150g Belgium candy rock sugar, as fed up with going under OG.
Poured wert into fermenter straight from tap (no tube) for first time. To introduce more O2.
Ridiculously too carbonated.

Do again: Yes. But maybe less crystal?

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-06 15:12 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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