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BBB

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday June 28th 2020
1.043
1.011
4.1%
26.2
12.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Crisp Malting - No.19 Floor Malt Maris Otter9 lb No.19 Floor Malt Maris Otter 37 3 41.4%
9 lb Simpsons - Finest Pale Ale Golden Promise9 lb Finest Pale Ale Golden Promise 37 2.4 41.4%
1 lb Weyermann - CaraAroma1 lb CaraAroma 36 140 4.6%
1.50 lb Brown Sugar1.5 lb Brown Sugar 45 15 6.9%
0.25 lb Weyermann - Chocolate Wheat0.25 lb Chocolate Wheat 34.8 415 1.1%
1 lb Gladfield - Flaked Spelt1 lb Flaked Spelt 32.2 1.7 4.6%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Leaf/Whole 8.5 Boil 75 min 19.86 50%
1 oz Goldings1 oz Goldings Hops Leaf/Whole 4.5 Boil 15 min 2.5 25%
1 oz Goldings1 oz Goldings Hops Leaf/Whole 4.5 Boil 30 min 3.87 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.10 g/gal Epsom Salt Water Agt Mash 1 hr.
0.20 g/gal Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.59 30.4  
Mash volume with grains (equipment estimates 4.21 g | 16.9 qt) 9.21 36.9  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 7.48 g | 29.9 qt) 7.08 28.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 12.4 g | 49.6 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Top off amount 5 20  
Going into fermentor 15 60  
Total: 14.67 58.7
Equipment Profile Used: System Default
"BBB" Best Bitter beer recipe by Brewer #322602. All Grain, ABV 4.09%, IBU 26.23, SRM 12.08, Fermentables: (No.19 Floor Malt Maris Otter, Finest Pale Ale Golden Promise, CaraAroma, Brown Sugar, Chocolate Wheat, Flaked Spelt) Hops: (Challenger, Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2020-11-16 16:44 UTC