YOUNGS SPECIAL BITTER 1968 - Beer Recipe - Brewer's Friend

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YOUNGS SPECIAL BITTER 1968

142 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Efficiency: 75% (brew house)
Source: p2beer
Calories: 142 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday June 2nd 2012
1.046
1.014
4.2%
34.8
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.56 kg United Kingdom - Maris Otter Pale3.56 kg Maris Otter Pale 38 3.75 91%
0.35 kg United Kingdom - Crystal 30L0.35 kg Crystal 30L 34 30 9%
3.91 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Fuggles22 g Fuggles Hops Pellet 4.5 Boil 90 min 27.8%
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 5 Boil 90 min 27.8%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 10 min 19%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Dry Hop 7 days 12.7%
10 g Target10 g Target Hops Pellet 11.5 Dry Hop 7 days 12.7%
79 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whir-flock Fining Boil 15 min.
0.50 tsp yeast nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: FORCED CARB      
 
Target Water Profile
MELB WATER AU
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
NO ADJUSTMENTS MADE
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 SEE BELOW Infusion -- 66 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.3
Mash volume with grains 16.9
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 19.4 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 27.8  
Equipment Profile Used: System Default
 
Notes

MASH IN 10L WATER FOR MASH TEMP AT 66C FOR 90MINS
RAISE MASH TO 75C FOR MASH OUT
SPARGE WITH 22L WATER AT 76C
FOR BOIL VOLUME OF 23L
BOIL FOR 90MINS
FOLLOWING HOP ADDITIONS AS DIRECTED
COOL TO 20C AND COLLECT ENOUGH WORT FOR
20L IN FERMENTER

ALL GRAINS JOE WHITE

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  • Last Updated: 2013-02-06 19:09 UTC