Maris Otter Bitter - Beer Recipe - Brewer's Friend

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Maris Otter Bitter

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Sunday July 25th 2021
1.043
1.010
4.3%
25.2
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 95.2%
100 g Bestmalz - BEST Caramel Munich III100 g BEST Caramel Munich III 34.5 63 2.4%
100 g Belgian - Chocolate100 g Chocolate 30 340 2.4%
4,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.3 Boil 60 min 18.3 42.9%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.5 Boil 15 min 6.33 28.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.5 Boil 1 min 0.55 28.6%
70 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
Mash In Infusion -- 67 °C 60 min
Sparge Sparge -- 75 °C 10 min
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.3
Mash volume with grains 18.1
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 15.8 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

agua inicial 14,7L = malte kg x 3,5
lavagem 13,5L -> malte - agua inicial = lavagem - pre fervura

total 28,2L

Starting water (L): 15,3
Sparge water (L): 12,9

Pre boil (L): 24

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  • Public: Yup, Shared
  • Last Updated: 2021-08-08 06:57 UTC