First Inn Beer Recipe | Partial Mash Strong Bitter by Brewer #46717 | Brewer's Friend
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First Inn

173 calories 19.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: albion85
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday June 8th 2016
1.052
1.015
4.8%
34.3
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 83.9%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 12.9%
4 oz United Kingdom - Extra Dark Crystal 160L4 oz Extra Dark Crystal 160L 33 160 3.2%
7.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Challenger0.25 oz Challenger Hops Pellet 8.5 Boil 60 min 11.05 20%
0.75 oz First Gold0.75 oz First Gold Hops Pellet 7.5 Boil 30 min 22.47 60%
0.25 oz First Gold0.25 oz First Gold Hops Pellet 7.5 Boil 2 min 0.82 20%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal -- -- 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: c02       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5 gallons of RO water with Gypsum and Calcium Chloride added to mash
Mash Chemistry and Brewing Water Calculator
"First Inn" Strong Bitter beer recipe by albion85. Partial Mash, ABV 4.8%, IBU 34.34, SRM 10.3, Fermentables: (Maris Otter Pale, Dry Malt Extract - Extra Light, Extra Dark Crystal 160L) Hops: (Challenger, First Gold) Other: (irish moss)
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  • Public: Yup, Shared
  • Last Updated: 2017-03-10 07:23 UTC
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