B.O.T.E.S.B. - Beer Recipe - Brewer's Friend

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B.O.T.E.S.B.

189 calories 20.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Russell
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday August 28th 2020
1.057
1.016
5.3%
31.9
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42 oz Dry Malt Extract - Extra Light42 oz Dry Malt Extract - Extra Light 42 2.5 28.8%
4.25 lb United Kingdom - Maris Otter Pale4.25 lb Maris Otter Pale 38 3.75 46.6%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 5.5%
0.75 lb United Kingdom - Crystal 60L0.75 lb Crystal 60L 34 60 8.2%
0.50 lb American - Victory0.5 lb Victory 34 28 5.5%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 5.5%
9.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.85 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 9.6 25%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Whirlpool at 200 °F 10 min 6.42 50%
4 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 279 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
3 tsp Burton water salts added to mash water. R.O. water from store used
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal KISS nylon bag Infusion 155 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.58 g | 22.3 qt) 4.8 19.2  
Mash volume with grains (equipment estimates 5.58 g | 22.3 qt) 5.28 21.1  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 1.83 7.3  
Going into fermentor 5.25 21  
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: 6.62 26.5
Equipment Profile Used: System Default
"B.O.T.E.S.B." Best Bitter beer recipe by Chris Russell. Partial Mash, ABV 5.28%, IBU 31.87, SRM 11.46, Fermentables: (Dry Malt Extract - Extra Light, Maris Otter Pale, Amber, Crystal 60L, Victory, Brown Sugar) Hops: (East Kent Goldings)
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  • Last Updated: 2020-09-01 15:31 UTC