100% Satisfaction - Beer Recipe - Brewer's Friend

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100% Satisfaction

210 calories 23.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.45 liters
Post Boil Size: 23.45 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marc Ollosson
No Chill: 10 minute extended hop boil time
Calories: 210 calories (Per 500ml)
Carbs: 23.5 g (Per 500ml)
Created: Sunday November 29th 2020
1.045
1.013
4.2%
28.4
10.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.25 kg United Kingdom - Maris Otter Pale4.25 kg Maris Otter Pale 38 8.51 89.5%
0.50 kg United Kingdom - Dextrine Malt0.5 kg Dextrine Malt 33 3.31 10.5%
4.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Goldings35 g Goldings Hops Leaf/Whole 5.18 Boil 90 min 22.26 70%
15 g Goldings15 g Goldings Hops Leaf/Whole 5.18 Boil 15 min 6.14 30%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 g Gypsum Water Agt Mash 1 hr.
14.22 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
9.21 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
1.25 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.3 bar       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88.7 2.7 12.2 26.8 57.1 196.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 69 °C 65 °C 90 min
15 L Batch Sparge 80 °C 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 20.1 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 35.1  
Equipment Profile Used: System Default
"100% Satisfaction" Special/Best/Premium Bitter beer recipe by Marc Ollosson. All Grain, ABV 4.23%, IBU 28.41, SRM 10.17, Fermentables: (Maris Otter Pale, Dextrine Malt) Hops: (Goldings) Other: (Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
Last Updated and Sharing
 
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  • Last Updated: 2021-03-22 18:47 UTC