Best Bitter - Pub Series - Beer Recipe - Brewer's Friend

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Best Bitter - Pub Series

142 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jorge Sarabia
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Saturday July 10th 2021
1.043
1.011
4.2%
33.6
8.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 88.9%
1 lb Simpsons - Crystal T501 lb Crystal T50 34 50 5.6%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum (15 AA)1 oz Magnum (15 AA) Hops Pellet 11.3 Boil 60 min 21.54 20%
1 oz Challenger (8.5 AA)1 oz Challenger (8.5 AA) Hops Pellet 5.6 Boil 30 min 8.2 20%
1 oz Challenger (8.5 AA)1 oz Challenger (8.5 AA) Hops Pellet 5.6 Boil 10 min 3.87 20%
2 oz Challenger (8.5 AA)2 oz Challenger (8.5 AA) Hops Pellet 5.6 Dry Hop 3 days 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.50 g Gypsum Water Agt Mash 0 min.
2.80 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
1.50 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.3 psi       Temp: 34 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Distilled
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
16.95 gal Strike 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.94 gal (67.76 qt). Suggest reducing initial strike volume to 10.56 gal (42.24 qt) and adding 4.94 gal (19.76 qt) sparge/top-off. 15.5 62  
Strike water volume (equipment estimates 15.11 g | 60.5 qt) 15.5 62  
Mash volume with grains (equipment estimates 16.55 g | 66.2 qt) 16.94 67.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.8 47.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.8 g | 47.2 qt) 11 44  
Total: 15.5 62
Equipment Profile Used: System Default
"Best Bitter - Pub Series" Best Bitter beer recipe by Jorge Sarabia. BIAB, ABV 4.2%, IBU 33.61, SRM 8.46, Fermentables: (Maris Otter Pale, Crystal T50, Victory Malt) Hops: (Magnum (15 AA), Challenger (8.5 AA)) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Table Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-22 22:33 UTC