1953 Lees Bitter - Beer Recipe - Brewer's Friend

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1953 Lees Bitter

118 calories 11.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 105 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.195 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Wednesday June 24th 2020
1.039
1.008
4.1%
25.1
7.2
5.2
20.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Muntons - Dry Malt Extract - Extra Light500 g Dry Malt Extract - Extra Light - (late boil kettle addition) kr 9.80 / kg
kr 4.90 		42 2.5 35.4%
650 g Weyermann - German - Pale Ale650 g German - Pale Ale kr 1.90 / kg
kr 1.24 		39 2.3 46%
150 g DK - Mörk sirap150 g Mörk sirap - (late boil kettle addition) kr 2.50 / kg
kr 0.38 		46 50 10.6%
110 g Crisp Malting - Flaked Corn110 g Flaked Corn kr 3.10 / kg
kr 0.34 		40 0.5 7.8%
3 g German - Carafa III3 g German - Carafa III kr 3.20 / kg
kr 0.01 		32 535 0.2%
1,413 g / kr 6.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops kr 49.00 / kg
kr 0.49 		Pellet 4.5 Boil 105 min 15.94 37%
7 g East Kent Goldings7 g East Kent Goldings Hops kr 49.00 / kg
kr 0.34 		Pellet 5.2 Boil 30 min 9.15 25.9%
10 g East Kent Goldings10 g East Kent Goldings Hops kr 49.00 / kg
kr 0.49 		Pellet 5.2 Dry Hop 7 days 37%
27 g / kr 1.32
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Jästnäring kr 152.00 / kg
kr 0.15 		Other Mash 10 min.
0.50 g Protafloc kr 78.00 / kg
kr 0.04 		Fining Boil 15 min.
5 ml Clarity Ferm kr 0.39 / ml
kr 1.95 		Fining Primary 0 min.
45 g Vit Sirap kr 2.50 / kg
kr 0.11 		Other Bottling 0 min.
1 g Gypsym kr 22.00 / kg
kr 0.02 		Water Agt Mash 1 hr.
0.70 g Table Salt kr 1.20 / kg
kr 0.00 		Water Agt Mash 1 hr.
1.50 ml Lactic acid kr 17.60 / L
kr 0.03 		Water Agt Mash 1 hr.
kr 2.30
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
kr 9.90 / each
kr 9.90
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
kr 9.90 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Vattenkvalitet vid Lovö vattenverk 2019
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
8 L Temperature -- 58 °C 15 min
Temperature -- 65 °C 45 min
Temperature -- 70 °C 20 min
Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 12.6 L) 8.9
Mash volume with grains (equipment estimates 12.6 L) 9.5
Grain absorption losses (steeping) -0.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.7 L) 8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 2
Top off amount 8
Going into fermentor 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 16.9  
Equipment Profile Used: System Default
"1953 Lees Bitter" Best Bitter beer recipe by Magnus Keijser. Partial Mash, ABV 4.06%, IBU 25.09, SRM 7.21, Fermentables: (Dry Malt Extract - Extra Light, German - Pale Ale, Mörk sirap, Flaked Corn, German - Carafa III) Hops: (Fuggles, East Kent Goldings) Other: (Jästnäring, Protafloc, Clarity Ferm, Vit Sirap, Gypsym, Table Salt, Lactic acid)
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  • Last Updated: 2020-11-15 13:23 UTC