Craven Cottage Strong Bitter - Beer Recipe - Brewer's Friend

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Craven Cottage Strong Bitter

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday August 24th 2020
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1.052
1.013
5.0%
35.5
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 93%
6 oz United Kingdom - Crystal 60L6 oz Crystal 60L 34 60 3.5%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.3%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 1.2%
172 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 4.3 Boil 60 min 27.07 54.5%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 5 Boil 60 min 5.25 9.1%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.3 Boil 5 min 1.46 18.2%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5 Boil 5 min 1.7 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Burton salts Water Agt Mash 1 hr.
3 tsp Burton Salts Water Agt Boil 1 hr.
1 each Irish Moss Fining Mash 15 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
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
4.03 gal Strike 149 °F 149 °F 50 min
5 gal Sparge 169 °F 169 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

10/6/2020- OG 1.050
10/6/2020-3pm piched Burton yeasted
10/07/20-3pm no yeast activity. Repitched Burton yeast using Trub from collection jar.
10/07/2020-8pm no yeast activity. Pitched London yeast.
10/08/2020-6:30 am yeast very active. krausen visible.
10/13/2020-Rack to secondary. Gravity 1.010 @ 71F
10/23/2020-gravity 1.008 Bottled 2.2 oz. DME, Yield 35, 500 ml bottles.
ABV-5.12%

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  • Last Updated: 2020-11-07 22:06 UTC