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Buzzcrafters Special Bitter

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)

Created: Saturday May 9th 2020

Original Gravity:

1.056

Final Gravity:

1.017

ABV (standard):

5.2%

IBU (tinseth):

40.9

SRM (morey):

13.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	83.3%
1 lb	Briess - Carabrown Malt1 lb Carabrown Malt	36.3	55	8.3%
1 lb	United Kingdom - Crystal 45L1 lb Crystal 45L	34	45	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Chinook1 oz Chinook Hops	Pellet	11.6	Boil	60 min	33.72	46.1%
0.43 oz	Chinook0.43 oz Chinook Hops	Pellet	11.6	Boil at 150 °F	15 min	7.2	19.8%
0.74 oz	Goldings0.74 oz Goldings Hops	Pellet	4.6	Aroma	0 min		34.1%
2.17 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.43 oz	Chinook (Pellet)	40.92	65.9%
0.74 oz	Goldings (Pellet)		34.1%
2.17 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 qt	Infusion	--	152 °F	60 min
5 gal	Sparge	175 °F	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
add 10g gypsum and 4g table salt to mash
Mash Chemistry and Brewing Water Calculator

Notes

The original recipe calls for 30 IBUs. I'm adding more bittering hops this time around, partly because all these hops have been in my fridge for months. I also feel a bitter with some complexity can handle more bitterness.

brewed: Saturday May 16, 2020

grain temp: 73° F
mash temp: 152° F
pitch temp: 67.9° F
ferment temp on Sunday: 66-68° F
ferment temp on Monday: 72° F

bottled: May 30, 2020
Prime with 5 oz. corn sugar boiled in 2 cups water
Crown seal color: green
Yield: 50 bottles
OG = 1.056, FG = 1.010, 6% ABV
Color: amber, possibly 18-20 SRM

of course I tried the flat beer after bottling, and found it to be quite balanced. there's a chance this will develop some complexity over the summer months.. not bad for what started out as a hop leftovers Frankenbier!

June 17, 2020
The beer is now conditioned enough to drink. Tastes smooth, slightly bitter, with a honey aftertaste. Pleasant summer ale!

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-06-18 12:48 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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