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2020_01_10 SFCM Brew Class - British Bitter

Method: Partial Mash
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SFCM Class
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Thursday January 9th 2020

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

33.5

SRM (morey):

8.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	49.5%
9 lb	United Kingdom - Maris Otter Pale9 lb Maris Otter Pale	38	3.75	44.6%
1.20 lb	American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L	34	60	5.9%
20.20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Kent Goldings3 oz Kent Goldings Hops	Pellet	4.5	Boil	60 min	25.44	60%
2 oz	Fuggles2 oz Fuggles Hops	Pellet	4.3	Boil	15 min	8.04	40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Kent Goldings (Pellet)	25.44	60%
2 oz	Fuggles (Pellet)	8.04	40%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			154 °F	--	--

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Thames Valley Ale 1275

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 185 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

EBMUD - LT

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

made a 200ml starter - split between batches

Used all Tim's equipment. Mashed in and hit 154 - held for an hour. Recirculated and sparged for too long but collected 12g. of wort that was slightly too high. Topped up and was fine - should have had 9g. of sparge water, not 8.

First runnings: 1.085
Last: 1.015

Boiled and cooled (gravity through Tim's plate chiller) to 60. Pitched yeast into 2 carboys. Activity in 12 hours - through the airlocks (twice) in the next 24 hours - good yeast pack on the bottom and top!

Fermented 17 days and crashed for 5. Kegged and carbonated -tasted good at begging! Didn't get all the way to 12 as it was supposed to, so maybe 2 separate 1000ml starters would have been better than splitting the one 2000ml starter up.

Last Updated and Sharing

255

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Brews

Public: Yup, Shared
Last Updated: 2020-02-05 23:53 UTC

System Default

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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