#79 - Beer Recipe - Brewer's Friend

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#79

238 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 40 min
Batch Size: 2.5 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 86% (ending kettle)
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday June 17th 2020
1.072
1.016
7.3%
36.5
10.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 89.9%
4 oz American - Caramel / Crystal 75L4 oz Caramel / Crystal 75L 33 75 4.5%
5 oz Belgian - Biscuit5 oz Biscuit 35 23 5.6%
89 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Barth-Haas - Wye Challenger40 g Wye Challenger Hops Pellet 7.5 Boil 15 min 36.5 58.5%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Dry Hop 0 days 41.5%
68.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Infusion 149 °F 149 °F 60 min
1 gal Batch Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.74 7  
Mash volume with grains 2.18 8.7  
Grain absorption losses -0.7 -2.8  
Remaining sparge water volume 2.21 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.55 g | 14.2 qt) 3 12  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 1.95 g | 7.8 qt) 2.5 10  
Estimated amount in fermentor 2.5 10  
Total: 3.95 15.8
Equipment Profile Used: System Default
"#79" Strong Bitter beer recipe by Swig. All Grain, ABV 7.31%, IBU 36.5, SRM 10.78, Fermentables: (Maris Otter Pale, Caramel / Crystal 75L, Biscuit) Hops: (Wye Challenger, Fuggles) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-24 15:31 UTC