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English Bitter

Method: Partial Mash
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.185 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Thursday February 7th 2019

Original Gravity:

1.050

Final Gravity:

1.016

ABV (standard):

4.6%

IBU (tinseth):

6.9

SRM (morey):

5.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Briess - LME Golden Light6 lb LME Golden Light	37.6	4	75%
1 lb	United Kingdom - Maris Otter Pale1 lb Maris Otter Pale	38	3.75	12.5%
0.50 lb	Briess - Pale Ale Malt 2-Row0.5 lb Pale Ale Malt 2-Row	36.8	3.5	6.3%
0.50 lb	American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L	35	15	6.3%
8 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	styrian celia1 oz styrian celia Hops	Pellet	1.8	Boil at 202 °F	60 min	4.25	50%
0.50 oz	Styrian Celia0.5 oz Styrian Celia Hops	Pellet	1.8	Boil at 202 °F	30 min	1.63	25%
0.50 oz	Styrian Celia0.5 oz Styrian Celia Hops	Pellet	1.8	Boil at 202 °F	15 min	1.05	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	styrian celia (Pellet)		6.93	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal		Steeping	--	170 °F	75 min
0.5 gal		Sparge	170 °F	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.10 tsp	Calcium Chloride (anhydrous)	Water Agt	Boil	1 hr.
0.50 tsp	Epsom Salt	Water Agt	Boil	1 hr.
0.20 tsp	Gypsum	Water Agt	Boil	1 hr.
0.10 tsp	Table Salt	Water Agt	Boil	1 hr.
1 each	Whirlfloc	Water Agt	Boil	20 min.
2 tsp	Yeast Nutrient	Water Agt	Primary	1 hr.

Yeast

Imperial Yeast - A09 Pub

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 26.71 psi Temp: 68 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Added yeast nutrients to primary (as wort cooled) to balance expired and frozen imperial yeast.

Hydrometer test @ 5 days, 8 days

Repeat 2-3 day testing until hydrometer readings match to test fermentation timeline.

Additional 2 days at +2℉ from primary fermentation temperature for diacetyl rest.

Last Updated and Sharing

223

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Brews

Public: Yup, Shared
Last Updated: 2020-03-25 14:21 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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