Bitter Beagle - Beer Recipe - Brewer's Friend

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Bitter Beagle

144 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday April 19th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb Muntons - Maris Otter6.3 lb Maris Otter 38 2.3 79.7%
0.60 lb Simpsons - DRC0.6 lb DRC 34.7 115 7.6%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 6.3%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 6.3%
7.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.83 oz Yakima Chief Hops - Fuggle UK0.83 oz Fuggle UK Hops Pellet 4.3 Boil 60 min 15.66 50%
0.83 oz Yakima Chief Hops - Fuggle UK0.83 oz Fuggle UK Hops Pellet 4.3 Boil 30 min 12.04 50%
1.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.67 oz Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
166.67 Milliliters
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.8 oz       Temp: 75 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Canterbury
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 3 30 28 18 312
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike -- 154 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.46 13.8  
Mash volume with grains 4.09 16.4  
Grain absorption losses -0.99 -4  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.74 31
Equipment Profile Used: System Default
 
Notes

Fermented for 2 weeks and 4 days. The kveik yeast fermented it fast, probably not necessary to keep it for as long as that.

Copper/red colour. Light fruit character, dry fruit such as apple. This was benefited by the fact that the beer underwent primary fermentation in consistent 80-90 degree Fahrenheit temperature range. Not overpowering though. Bitter aftertaste, not hoppy.

Hope to try with different strains of British yeast; if it is more successful, then the recipe will be updated.

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  • Last Updated: 2022-07-21 02:21 UTC