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Yorkshire bitter

145.79 calories 16.55 g 330 ml
Beer Stats
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: (Per 330ml)
Carbs: (Per 330ml)
Created Saturday September 12th 2015
1.044
1.013
4.04%
39.09
9.43
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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%
2.11 kg / 0.00
 
Hops
Amount Variety Cost 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
 
Mash Guidelines
Amount Description Type 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
 
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  • Public: Yup, Shared
  • Last Updated: 2015-09-26 15:25 UTC
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