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2019 West Belconnen Bitter

168.42 calories 17.63 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Sunday July 14th 2019
1.051
1.013
4.9%
44.28
12.55
5.35
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 81.6%
0.45 kg United Kingdom - Crystal 70L0.45 kg Crystal 70L 34 70 8.2%
0.34 kg United Kingdom - Amber0.34 kg Amber 32 27 6.2%
0.23 kg United Kingdom - Brown0.225 kg Brown 32 65 4.1%
5.52 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 13 Boil 60 min 31.81 29.4%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 25 min 6.8 23.5%
20 g Fuggles20 g Fuggles Hops Pellet 4 Boil 25 min 5.44 23.5%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 15 min 0.12 11.8%
10 g Fuggles10 g Fuggles Hops Pellet 4 Boil 15 min 0.1 11.8%
85 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L mash Infusion 66 °C 75 min
Mash out Temperature 75 °C 10 min
15 L sparge Sparge 75 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Higgins, ACT, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 1 3 30 120 40
7g gypsum, 2g cacl2 = ph 5.34, ca = 39, cl=32, so4=119
Mash Chemistry and Brewing Water Calculator
 
Notes

Conditioned grain 2:30 m Sunday - 100 ml water
monday 22 July 2019 vitality starter - onto stirplate in 500ml wort at 9:45 am
26.5 litres into fermenter 17.5C - cooled straight into fermenter - 12:30 pm .
1 min o2 then pitched, set temp to 17C, lid loose.
8pm set to 18C.
10 am Tues big krausen, 18c, 12.5 Brix=1.040
5 pm Tuesday 18C 11.75 Brix=1.035 bumped temp to 19C
7:45 am wed 19C 10 brix=1.024
6pm wed 19C 7 brix=1.014, bumped to 20C
6pm thurs 19C very yeasty looks like 6 brix=1.010
10 am sat 7 brix= 1.013.5. Wed 31 July, 6.75 brix=1.013, 18C. moved to back room to crash - Thurs pm 14C
Kegged sat 3 Aug 19, plus 5.5 litres bottled, primed with 2.5 and 1.5g sucrose to 2-2.1 vols
little head - maybe wheat, carapils or flaked barley? Brew earlier - tasting better integrated end Oct. A bit hazy until October - Gelatin? 1st 2019 ACTABC as best, 3rd as strong.
4th 2019 AABC best, 7th Strong.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-01 07:49 UTC
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