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Limpy Pidge Bitter

186.42 calories 16.26 g 330 ml
Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday October 22nd 2015
1.057
1.010
6.18%
38.65
19.48
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg United Kingdom - Maris Otter Pale4.3 kg Maris Otter Pale 38 3.75 84.6%
0.20 kg United Kingdom - Crystal 50L0.2 kg Crystal 50L 34 50 3.9%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 27 5.9%
0.10 kg United Kingdom - Crystal 90L0.1 kg Crystal 90L 33 90 2%
0.10 kg Torrified Wheat0.1 kg Torrified Wheat 36 2 2%
0.08 kg Cane Sugar0.08 kg Cane Sugar 46 0 1.6%
5.08 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pilgrim20 g Pilgrim Hops Leaf/Whole 10.4 Boil 60 min 21.49 13.3%
20 g Fuggles20 g Fuggles Hops Leaf/Whole 4 Boil 15 min 4.1 13.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 7.69 20%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Aroma 2 min 1.75 26.7%
40 g Pilgrim40 g Pilgrim Hops Leaf/Whole 10.4 Boil 2 min 3.63 26.7%
150 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 L Infusion 62 °C 25 min
24 L Infusion 67 °C 35 min
Sparge 75 °C 10 min
 
Yeast
Wyeast - English Special Bitter 1768
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: batch       Amount: 80g       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 15 25 77 120 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This has turned out really well with a nice malty/toasty flavour coming through from the Amber malt. It is well balance with some hop flavour and aroma but this is secondary to the malt. I think next time I may back of on the amber malt a bit and go for 150g instead of 300g but I had some I wanted to use up.

For my taste I may up the IBUs next time but that is because I like a really bitter beer. This is probably closer to the suggested style.

I used yeast cultured from Young's London Special Ale which is reportedly the same as Wyeast 1768. The slightly better than expected attenuation could have been because of the 20 minute rest at 62oC before raising the temp to 68oC. I then mashed out at 75oC.

It's not a million miles away from something like Old Speckled Hen, but with a bit more malt and less sweetness.

Very nice!

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-23 10:53 UTC
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