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Iceni Bitter

Name: Iceni Bitter
Prep time: 125 min
Cook time: 90 min
Total time: 215 min
Yield: 20 liters
Cuisine: Homebrewing
Ingredients: 2 kg Chevallier Heritage Malt; 750 g Maris Otter; 280 g Cane Sugar; 150 g Crystal 100; 4 g Brewers Caramel; 28 g Boadicea Hops; 12 g Goldings Hops

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Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.95 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John
Calories: 188 calories (Per 500ml)
Carbs: 17.3 g (Per 500ml)

Created: Thursday July 23rd 2026

English bitter v2

by MeemoNZ

OG: 1.049 FG: 1.011 ABV: 5.0% IBU: 39

Jail Ale Clone

by Simondw

OG: 1.048 FG: 1.012 ABV: 4.8% IBU: 30

Cameron's Strongarm

by Scrattajack

OG: 1.041 FG: 1.008 ABV: 4.3% IBU: 29

Original Gravity:

1.041

Final Gravity:

1.008

ABV (standard):

4.3%

IBU (tinseth):

33.3

EBC (ebcmorey):

28.1

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2 kg	Crisp Malting - Chevallier Heritage Malt2 kg Chevallier Heritage Malt	36.3	3	62.8%
750 g	Warminster Maltings - Maris Otter750 g Maris Otter	38	6	23.6%
280 g	Cane Sugar280 g Cane Sugar	46		8.8%
150 g	Warminster Maltings - Crystal 100150 g Crystal 100 - (late mash tun addition)	34	169.29	4.7%
4 g	US - Brewers Caramel4 g Brewers Caramel - (late boil kettle addition)	1	32999.54	0.1%
3,184 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Boadicea28 g Boadicea Hops	Leaf/Whole	7.62	Boil	60 min	29.23	70%
12 g	Goldings12 g Goldings Hops	Pellet	6.2	Boil	10 min	4.06	30%
40 g / £ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Infusion	66 °C	66 °C	90 min
	Temperature	66 °C	72 °C	10 min
	Temperature	72 °C	77 °C	10 min
10 L	Sparge	77 °C	77 °C	15 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
2.97 ml	Lactic acid	Water Agt	Sparge	1 hr.
4.50 ml	CRS/AMS (6.3% HCl, 8.6% H2SO4)	Water Agt	Mash	1 hr.

Yeast

WHC Lab - High Voltage Electrifyingly Clean Thermotolerant Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	31 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 72 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Murphy - Bitter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
170	15	16	200	400	25
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-07-24 13:23 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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Amount	Variety	IBU	Bill %
28 g	Boadicea (Leaf/Whole) 28 g Boadicea (Leaf/Whole) Hops	29.23	70%
12 g	Goldings (Pellet) 12 g Goldings (Pellet) Hops	4.06	30%
40 g / £ 0.00