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Yorkshire bitter

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Saturday September 12th 2015

Original Gravity:

1.044

Final Gravity:

1.013

ABV (standard):

4.0%

IBU (tinseth):

39.1

SRM (morey):

9.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.65 kg	United Kingdom - Maris Otter Pale1.65 kg Maris Otter Pale	38	3.75	78.2%
85 g	United Kingdom - Crystal 70L85 g Crystal 70L	34	70	4%
150 g	Torrified Wheat150 g Torrified Wheat	36	2	7.1%
20 g	United Kingdom - Chocolate20 g Chocolate	34	425	0.9%
205 g	Invert Sugar205 g Invert Sugar	46	1	9.7%
2,110 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Challenger18 g Challenger Hops	Pellet	6.1	Boil	60 min	26.53	18%
18 g	Challenger18 g Challenger Hops	Pellet	6.1	Boil	10 min	9.62	18%
10 g	Challenger10 g Challenger Hops	Pellet	6.1	Boil	5 min	2.94	10%
54 g	Challenger54 g Challenger Hops	Pellet	6.1	Whirlpool at 80 °C	0 min		54%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Challenger (Pellet) 100 g Challenger (Pellet) Hops		39.09	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	67 °C	60 min
Starting Mash Thickness: 6.5 L/kg

Yeast

Wyeast - West Yorkshire 1469

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Brew length: 12 litres Total Liquor: 17 Litres Mash Liquor: 13 Litres Sparge liquor: 4 litres Boil volume: 15 litres Water chemistry 100% London tap water with: 2.5 g gypsum 1 g calcium chloride 7 ml CRS
Mash Chemistry and Brewing Water Calculator

Notes

At bottling this tasted exactly like a classic English real ale - exactly what I was aiming for. The combination of Wyeast West Yorkshire yeast, Challenger hops, hard tap water with gypsum & CRS (see right), and a typical English recipe including 10% invert sugar has worked beautifully.

Mashing overnight in most of the liquor followed by very quick sparge in the morning gave 82% efficiency and a stronger beer than planned.

I used a whole 100g packet of Challenger hop pellets, adding most at 80 Celsius during the post-boil chill. All hop trub was tipped into the FV with the wort rather than being separated, as I would usually do. This has given the beer a very hoppy nose.

Hands down the best English style ale I've ever brewed and definitely one I will repeat.

Last Updated and Sharing

2,008

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Brews

Public: Yup, Shared
Last Updated: 2015-09-26 15:25 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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