Autumn Bitter - Beer Recipe - Brewer's Friend

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Autumn Bitter

152 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday July 16th 2021
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Bramling Bitter

by Paul Dunwoody

OG: 1.050 FG: 1.017 ABV: 4.4% IBU: 33

1.046
1.012
4.4%
39.9
13.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 13.1%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 78.7%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 6.6%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 1.6%
7.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops Pellet 5.3 Boil 75 min 21.21 18.1%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Hop Stand at 185 °F 25 min 9.11 41%
2 oz Perle2 oz Perle Hops Pellet 8.2 Hop Stand at 185 °F 25 min 9.58 41%
4.88 oz / $ 0.00
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.27 psi       Temp: 42 °F       CO2 Level: 2.05 Volumes
 
Target Water Profile
Balanced Profile
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
2.5 gal Infusion 150 °F 145 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.91 g | 31.6 qt) 7.5 30  
Mash volume with grains (equipment estimates 8.44 g | 33.8 qt) 8.03 32.1  
Grain absorption losses -0.83 -3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.91 g | 27.6 qt) 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Volume into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Treated mash water with 1/4 tsp calcium chloride, 1/4 tsp gypsum, and 1/4 tsp lactic acid. Fermented higher than normal to bring out subtle fruity esters from the yeast. 22 calculated IBU before hop stand addition. Low carbonation to mimic the cask feel from a CO2-carbonated beer.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-28 10:33 UTC