bitter #2 - Beer Recipe - Brewer's Friend

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bitter #2

113 calories 11.5 g 330 ml
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Beer Stats
Method: Extract
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Menph
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Friday September 18th 2020
1.037
1.009
3.6%
24.4
22.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg United Kingdom - Maris Otter Liquid Malt Extract (LME)1.5 kg Maris Otter Liquid Malt Extract (LME) 36 11.85 54.5%
1,000 g Dry Malt Extract - Extra Light1000 g Dry Malt Extract - Extra Light - (late boil kettle addition) 42 5.17 36.4%
2.50 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
220 g Bestmalz - BEST Special X220 g BEST Special X 34.5 132.5 8%
30 g United Kingdom - Chocolate30 g Chocolate 34 425 1.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g East Kent Goldings (5 AA)9 g East Kent Goldings (5 AA) Hops Leaf/Whole 4.3 Boil 60 min 5.19 26.5%
9 g Simcoe (12.7 AA)9 g Simcoe (12.7 AA) Hops Leaf/Whole 14.3 Boil 60 min 17.25 26.5%
8 g East Kent Goldings (5 AA)8 g East Kent Goldings (5 AA) Hops Leaf/Whole 4.3 Boil 15 min 1.23 23.5%
8 g East Kent Goldings (5 AA)8 g East Kent Goldings (5 AA) Hops Leaf/Whole 4.3 Boil 5 min 0.75 23.5%
34 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 14.4 L) 11.2
Mash volume with grains (equipment estimates 14.4 L) 11.4
Grain absorption losses (steeping) -0.3
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 15.2 L) 12
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 10
Top off amount 13
Going into fermentor 23
Total: 24.2  
Equipment Profile Used: System Default
"bitter #2" Ordinary Bitter beer recipe by Menph. Extract, ABV 3.64%, IBU 24.41, SRM 22.02, Fermentables: (Maris Otter Liquid Malt Extract (LME), Dry Malt Extract - Extra Light) Steeping Grains: (BEST Special X, Chocolate) Hops: (East Kent Goldings (5 AA), Simcoe (12.7 AA))
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  • Last Updated: 2021-06-18 11:05 UTC