British Strong Bitter - Beer Recipe - Brewer's Friend

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British Strong Bitter

194 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Andrew Whitaker
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday September 10th 2020
1.059
1.013
6.0%
54.5
14.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 83.3%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 4.2%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 4.2%
1 lb Briess - Special Roast1 lb Special Roast 33 40 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Wye Target1.5 oz Wye Target Hops Pellet 8.5 Boil 60 min 40.86 33.3%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 20 min 10.29 22.2%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 5 min 3.39 22.2%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 0 min 22.2%
4.50 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
30182
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9 36  
Mash volume with grains 9.96 39.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 5.58 g | 22.3 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Brewed on 10/3/2020.

8 gallons of strike water @ 158.5 degrees F. Actual Mash temp = 153 degrees F. After 30 minutes, temp = 150 degrees F. After 60 minute mash, temp = 147 degrees F.

starting vol = 7.25 gallons after mash. SG = 12.5 Brix = 1.0505 g/L
Final volume = 5.5 gallons. 4.75 into carboy. OG = 1.059 g/L aka 14.5 Brix
On 10/7/2020 I raised temp to 70 plus/minus 3 degrees F.

On 10/8/2020 the Brix read 7.3, which after correction for EtOH is 1.012 g/L. Started lowering temp for clarity. 10 degrees a day until temp = 40 degrees F.

Kegged on 10/15/2020. Hydrometer gravity = 1.013 g/L (I used this FG). Only yielded about 4.25 to 4.5 gallons. I need to bump up mash water next time.

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  • Last Updated: 2020-10-15 19:25 UTC