#188 Strong Bitter Beer Recipe | All Grain Strong Bitter | Brewer's Friend
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#188 Strong Bitter

184 calories 18.4 g 330 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Saturday January 11th 2020
1.060
1.014
6.1%
40.6
19.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Finland - Pilsner Malt3.5 kg Pilsner Malt 37 2 52.9%
1.50 kg American - Munich - Light 10L1.5 kg Munich - Light 10L 33 10 22.7%
0.40 kg Plum0.4 kg Plum 4.95 0 6%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 15.1%
0.15 kg Belgian - Chocolate0.15 kg Chocolate 30 340 2.3%
0.07 kg American - Black Barley0.07 kg Black Barley 27 530 1.1%
6.62 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 5 Boil 60 min 20.65 33.3%
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 5 Boil 30 min 15.87 33.3%
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 5 Boil 5 min 4.12 33.3%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L 66 °C 66 °C 60 min
18.7 L Strike 73 °C 67 °C 60 min
Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °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
Method: sucrose       Amount: 14.6 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Plums are dried ones
got 30 L of 1.058 wort. 92 % efficiency. Sparging took really long though - 24 hours. Start fermentation 12.01.2020 at 35C (severe problems with cooling). Yeast cake from #184.

after one week add 1 kg of candy syrup (in many points there might have occured a contamination). Let's stop those bugs from spore-growing)

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  • Public: Yup, Shared
  • Last Updated: 2020-01-12 21:59 UTC
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