P0016 Best Bitter v1 - Beer Recipe - Brewer's Friend

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P0016 Best Bitter v1

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Thursday June 11th 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg United Kingdom - Maris Otter Pale3.9 kg Maris Otter Pale 38 3.75 86.7%
0.20 kg United Kingdom - Wheat0.2 kg Wheat 37 2 4.4%
0.20 kg Belgian - Aromatic0.2 kg Aromatic 33 38 4.4%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 2.2%
0.10 kg United Kingdom - Crystal 60L0.1 kg Crystal 60L 34 60 2.2%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger (8.5 AA)30 g Challenger (8.5 AA) Hops Leaf/Whole 8.5 Boil 60 min 25.29 21.4%
10 g Challenger (8.5 AA)10 g Challenger (8.5 AA) Hops Leaf/Whole 8.5 Boil 15 min 4.18 7.1%
10 g East Kent Goldings (5 AA)10 g East Kent Goldings (5 AA) Hops Leaf/Whole 5 Boil 15 min 2.46 7.1%
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Leaf/Whole 5 Boil 2 min 1.68 28.6%
50 g East Kent Goldings (5 AA)50 g East Kent Goldings (5 AA) Hops Pellet 5 Dry Hop 3 days 35.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Water Agt Mash 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
5g gypsum
5g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 L Strike 75 °C 67 °C 60 min
24.3 L Sparge 76 °C -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.3
Mash volume with grains 14.2
Grain absorption losses -4.5
Remaining sparge water volume 24.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 23.9 L) 26
Estimated amount in fermentor 26
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

SEE BELOW FOR FIVE POINTS BEST BITTER RECIPE

Kettle hopping (whole cone) possibilities:
Challenger - spicy, cedar, green tea (Coniston Bluebird)
EKG (would need to source) - spicy, honey, earthy
Fuggle - minty, floral, earthy
Bramling Cross - spicy, blackcurrant, lemon

Dry hopping (pellet) possibilities:
Fuggle
Olicana - mango, grapefruit, passionfruit
WGV - spicy, herbal, floral
First Gold - orange, marmalade, spicy
Flyer - spicy, citrus, liquorice, resinous

Don't have but interesting to try:
Target
Northdown
Progress


5 POINTS BB RECIPE:

1.045
1.013
40 IBU

88% EPMO
4% Malted wheat
4% Amber
4% Med crystal

60m Fuggle 50g
15m Fuggle 30g
0m Fuggle 80g

WLP013 London Ale
Burton profile

Chill 2-3 points above FG for racking to cask, serve with sparkler



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  • Last Updated: 2020-06-22 11:18 UTC