Yorkshire Bitter - Beer Recipe - Brewer's Friend

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Yorkshire Bitter

139 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Greg Hughes p141
Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday November 23rd 2020
1.045
1.013
4.2%
29.5
9.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Warminster Floor Malted - GB - Warminster Floor Malted - Maris Otter Pale3.5 kg GB - Warminster Floor Malted - Maris Otter Pale 38 3.75 85.5%
350 g GB - Wheat, Torrified350 g GB - Wheat, Torrified 34.8 2.04 8.6%
200 g GB - Caramel/Crystal Malt - 70L200 g GB - Caramel/Crystal Malt - 70L 33.8 70 4.9%
42 g US - Chocolate Malt42 g US - Chocolate Malt 34.3 314.55 1%
4,092 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Challenger29 g Challenger Hops Leaf/Whole 7 Boil 70 min 23.44 47.5%
20 g First Gold20 g First Gold Hops Leaf/Whole 7.5 Boil 10 min 6.08 32.8%
12 g First Gold12 g First Gold Hops Leaf/Whole 7.5 Boil 0 min 19.7%
61 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Other Boil 15 min.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.55 L Mash In Infusion 65 °C 65 °C 60 min
17.2 L Sparge Sparge 76 °C -- --
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 8.2
Mash volume with grains 10.9
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 26.8 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 27
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 32  
Equipment Profile Used: System Default
"Yorkshire Bitter" Ordinary Bitter beer recipe by Greg Hughes p141. All Grain, ABV 4.17%, IBU 29.52, SRM 9.51, Fermentables: (GB - Warminster Floor Malted - Maris Otter Pale, GB - Wheat, Torrified, GB - Caramel/Crystal Malt - 70L, US - Chocolate Malt) Hops: (Challenger, First Gold) Other: (Irish Moss, Epsom Salt, Gypsum, Citric acid)
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  • Last Updated: 2020-11-23 10:19 UTC