Summer in Autumn - Strong British Bitter - Beer Recipe - Brewer's Friend

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Summer in Autumn - Strong British Bitter

176 calories 19.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 24.66 liters (ending kettle volume)
Pre Boil Size: 30.68 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Anthony Och
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Thursday April 1st 2021
1.057
1.016
5.4%
30.1
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Voyager Craft Malt - Veloria Schooner3000 g Veloria Schooner 35.9 3.6 52.2%
1,500 g Joe White - Pilsner / Export Pilsner1500 g Pilsner / Export Pilsner 36.8 2 26.1%
550 g Joe White - Medium Crystal550 g Medium Crystal 34.5 56.77 9.6%
400 g Voyager Craft Malt - Winter Wheat Janz400 g Winter Wheat Janz 38.8 2.54 7%
300 g Gladfield - Maltodextrin300 g Maltodextrin - (late boil kettle addition) 34.5 3 5.2%
5,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 7 Boil 60 min 26.25 30%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 3.8 20%
50 g Cascade50 g Cascade Hops Pellet 7 Dry Hop 3 days 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Go-Ferm Other Boil 5 min.
10 g Yeast Nutrient Other Boil 5 min.
1 g Whirlfloc Water Agt Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
2 g Calcium Chloride Water Agt Mash 2 hr.
6 g Citric acid Water Agt Mash 2 hr.
4 g Calcium sulfate Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.8 bar       Temp: 4 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L (a) Protein Rest (20 mins), (b) Beta Amylase (40 mins), (c) Alpha Amylase (40 mins) Infusion 45 °C 72 °C 120 min
2.5 L Half the grain (1) Batch Sparge 78 °C 78 °C 5 min
2.5 L Half the grain (2) Batch Sparge 78 °C 78 °C 5 min
Quick Water Requirements
Water Liters
Total strike volume 37
Mash volume with grains 40.6
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.4 L) 30.7
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 24.9 L) 24.7
Estimated amount in fermentor 24.7
Total: 37  
Equipment Profile Used: System Default
 
Notes
  1. Place WLP001 in a warm environment and allow it to reach RT.
    • Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium.
    • Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water.
    • Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.

  2. To a 35L stainless steel induction pot, add 25L of water and heat to 40 degrees Celsius:
    • Start with Calcium Chloride (2g), Calcium Sulfate (4g) and then Citric acid (1g) dissolved in 50mL of water, adjust pH to 5.5.
    • At 60 minutes, add 5g of Citric acid dissolved in 50mL of water.
    • Prepare 5L of water and cover with foil for later sparge use.

  3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be restrained against the pot handles. The malts strike the water at 55 degrees, lowering the water into the 40-45 degrees Celsius range. On medium-low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
    (a) Protein rest 1 - 10 minutes at 45 degrees.
    (b) Protein rest 2 - 10 minutes at 54 degrees.
    (c) Beta Amylase - 40 minutes at 65 degrees Celsius.
    (d) Alpha Amylase - 40 minutes at 72 degrees Celsius. [Add pH reducing solution]
    (e) Lautering - 10 minutes at 78 degrees Celsius.
    (f) Grain removal and draining (each bag drains into its own pot)
    (g) Sparge - 2.5L of water is sparged through the grains and added to the mash at pH 5.0.

  4. The mash is boiled to 90 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.

  5. At 15 minutes remaining in the boil, add:
    • Yeast Nutrient,
    • Go-Ferm,
    • Irish Moss (pre-hydrated) and a Whirlfloc tablet.
    • Maltodextrin.

  6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.

  7. At flame out time, begin immersion cooling with ice chiller.

  8. Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter.

  9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.

  10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2.

  11. Further ferment until 14 days have elapsed since the yeast pitching.

  12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.

  13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
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  • Last Updated: 2021-04-07 13:28 UTC