1953 Lees Bitter 20L v3 - Beer Recipe - Brewer's Friend

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1953 Lees Bitter 20L v3

87 calories 8.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 105 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 87 calories (Per 330ml)
Carbs: 8.2 g (Per 330ml)
Created: Tuesday September 22nd 2020
1.029
1.006
3.0%
33.1
7.9
5.5
24.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g United Kingdom - Maris Otter Pale2000 g Maris Otter Pale kr 1.90 / kg
kr 3.80 		38 3.75 77.7%
200 g DK - Mörk sirap200 g Mörk sirap - (late boil kettle addition) kr 2.50 / kg
kr 0.50 		46 50 7.8%
225 g Crisp Malting - Flaked Corn225 g Flaked Corn kr 3.10 / kg
kr 0.70 		40 0.5 8.7%
150 g United Kingdom - Brown150 g Brown kr 3.10 / kg
kr 0.47 		32 65 5.8%
2,575 g / kr 5.46
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops kr 49.00 / kg
kr 1.47 		Pellet 4.5 Boil 105 min 19.63 35.3%
25 g East Kent Goldings25 g East Kent Goldings Hops kr 49.00 / kg
kr 1.23 		Pellet 5.2 Boil 30 min 13.41 29.4%
30 g Columbia30 g Columbia Hops kr 75.00 / kg
kr 2.25 		Pellet 10.5 Dry Hop 7 days 35.3%
85 g / kr 4.95
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Jästnäring kr 152.00 / kg
kr 0.15 		Other Mash 10 min.
1 g Protafloc kr 78.00 / kg
kr 0.08 		Fining Boil 15 min.
10 ml Clarity Ferm kr 0.39 / ml
kr 3.90 		Fining Primary 0 min.
2 g Chalk kr 29.00 / kg
kr 0.06 		Water Agt Mash 1 hr.
1 g Gypsym kr 22.00 / kg
kr 0.02 		Water Agt Mash 1 hr.
1 g Table Salt kr 1.20 / kg
kr 0.00 		Water Agt Mash 1 hr.
2.50 ml Lactic acid kr 17.60 / L
kr 0.04 		Water Agt Mash 1 hr.
kr 4.26
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
kr 9.90 / each
kr 9.90
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
kr 9.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.49 bar       Temp: 22 °C       CO2 Level: 2 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
12 L Temperature -- 65 °C 45 min
Temperature -- 70 °C 25 min
Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.4
Mash volume with grains (equipment estimates -0.9 L) 11.1
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 12.3 L) 6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.3 L) 12
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 8
Top off amount 12
Going into fermentor 20
Total: 15.5  
Equipment Profile Used: System Default
"1953 Lees Bitter 20L v3" Best Bitter beer recipe by Magnus Keijser. All Grain, ABV 3.01%, IBU 33.05, SRM 7.93, Fermentables: ( Maris Otter Pale, Mörk sirap, Flaked Corn, Brown) Hops: (Fuggles, East Kent Goldings, Columbia) Other: (Jästnäring, Protafloc, Clarity Ferm, Chalk, Gypsym, Table Salt, Lactic acid)
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  • Last Updated: 2020-10-26 21:51 UTC