British Nineteenth-Century Best Bitter - Beer Recipe - Brewer's Friend

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British Nineteenth-Century Best Bitter

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday July 16th 2020
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OG: 1.046 FG: 1.012 ABV: 4.6% IBU: 32

1.056
1.013
5.6%
36.7
8.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Brewers Malt 2-Row9 lb Brewers Malt 2-Row 37 1.8 88.7%
1.15 lb American - Caramel / Crystal 40L1.15 lb Caramel / Crystal 40L 34 40 11.3%
10.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 75 min 32.1 60%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.57 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Fly Sparge 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 85 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.81 15.2  
Mash volume with grains 4.62 18.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 5.21 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5 20  
Total: 9.02 36.1
Equipment Profile Used: System Default
"British Nineteenth-Century Best Bitter" Best Bitter beer recipe by Ottowerks. All Grain, ABV 5.59%, IBU 36.68, SRM 8.41, Fermentables: (Brewers Malt 2-Row, Caramel / Crystal 40L) Hops: (East Kent Goldings, Fuggles) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-16 14:43 UTC