LiD'A Extra Special Bitter - Beer Recipe - Brewer's Friend

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LiD'A Extra Special Bitter

169 calories 15.6 g 300 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 31 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 31.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Morgan
No Chill: 15 minute extended hop boil time
Calories: 169 calories (Per 300ml)
Carbs: 15.6 g (Per 300ml)
Created: Thursday January 7th 2021
1.061
1.012
6.7%
46.4
10.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.48 kg Weyermann - Bohemian Pilsner Malt4.48 kg Bohemian Pilsner Malt 36.8 2.43 57.4%
1.60 kg Weyermann - Vienna Malt1.6 kg Vienna Malt 37 3.5 20.5%
0.75 kg Weyermann - Carahell0.75 kg Carahell 34 10 9.6%
0.36 kg German - Pale Ale0.36 kg Pale Ale 39 2.3 4.6%
0.61 kg Weyermann - Munich Type II (Dark)0.61 kg Munich Type II (Dark) 37 10 7.8%
7.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
67 g Hallertau Tradition (Germany)67 g Hallertau Tradition (Germany) Hops Leaf/Whole 6.2 Boil 60 min 30.95 55.4%
27 g East Kent Goldings27 g East Kent Goldings Hops Pellet 5 Aroma 15 min 8.14 22.3%
27 g Fuggles27 g Fuggles Hops Pellet 4.5 Aroma 15 min 7.32 22.3%
121 g / 0.00 €
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Amsterdam (NL) Tap Water - Fall 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Temperature -- 67 °C 90 min
7 L Sparge -- 75 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 11.7
Mash volume with grains 16.8
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 34.3 L) 32
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.3 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 31 L) 31.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.5 L) 31
Total: 43.7  
Equipment Profile Used: System Default
 
Notes

8C. Extra Special/Strong Bitter (English Pale Ale)

This is a new recipe (WAG). I have reclaimed English yeast to brew with next. But I don't have any Pale Ale malt. So using a combination of Bohemian Pils malt and Vienna malt... of course with lots of crystal/cara.

Also playing with "Burtonized" water this time. Using the basic water calculator and a target of 250 ppm for SO4 (per "Water" by Palmer and Kaminski. My tap water is very hard, and chemically softened. Burton upon Trent water is about the only water I can adjust to with salts, without dilution.

Starting with Amsterdam (NL) tap water. Adding 7g chalk, 9g gypsum, 6g Epsom salts, and 2g table salt.

The recipe was intended as: 5kg Bohemian Pils, 1.8 kg Vienna, 750 g CaraHell. Ended up with the above to use the ends of various buckets of malts. ie. Because that's what was on the shelf.

If I had Pale Ale malt in stock I would have used ~6.75kg Pale Ale and 750 grams of CaraHell.

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  • Last Updated: 2021-02-02 15:51 UTC