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Best Bitter

142 calories 16 carbs
Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Wadofmeat
Calories: 142 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Sunday August 25th 2019
1.043
1.013
3.93%
39.3
10.54
5.49
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.70 lb United Kingdom - Maris Otter Pale8.7 lb Maris Otter Pale 38 3.75 90.9%
9.30 oz American - Caramel / Crystal 120L9.3 oz Caramel / Crystal 120L 33 120 6.1%
4.60 oz American - Special Roast4.6 oz Special Roast 33 50 3%
9.57 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
19.50 g Yakima Valley Hops - Warrior19.5 g Yakima Valley Hops - Warrior Hops Pellet 17.5 Boil 60 min 37.2 51.6%
18.30 g East Kent Goldings18.3 g East Kent Goldings Hops Pellet 5.3 Boil 5 min 2.11 48.4%
 
Mash Guidelines
Amount Description Type Temp Time
7.53 gal 2000 ml Infusion 152 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4.30 g Gypsum Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 100 0
Mash Chemistry and Brewing Water Calculator
Author: Wadofmeat, Method: BIAB, Style: Best Bitter, ABV 3.93%, IBU 39.3, SRM 10.54, Fermentables: (Maris Otter Pale, Caramel / Crystal 120L, Special Roast) Hops: (Yakima Valley Hops - Warrior, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Slaked Lime)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-08 21:37 UTC
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