Fuller’s Chiswick Bitter - Beer Recipe - Brewer's Friend

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Fuller’s Chiswick Bitter

129 calories 13.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 30 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Zymurgy July/August 2021
Calories: 129 calories (Per 12oz)
Carbs: 13.9 g (Per 12oz)
Created: Wednesday September 8th 2021
1.039
1.010
3.8%
34.2
10.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Pale 2-Row6.5 lb Pale 2-Row $ 0.00 / lb
$ 0.00 		38 2.5 95.4128%
5 oz United Kingdom - Extra Dark Crystal 120L5 oz Extra Dark Crystal 120L $ 0.00 / lb
$ 0.00 		33 120 4.58716%
6.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Horizon0.5 oz Horizon Hops $ 0.00 / oz
$ 0.00 		Pellet 13.1 Boil 30 min 21.713 16.7%
0.50 oz Northdown0.5 oz Northdown Hops $ 0.00 / oz
$ 0.00 		Pellet 8.5 Boil 10 min 6.64665 16.7%
0.50 oz Challenger0.5 oz Challenger Hops $ 0.00 / oz
$ 0.00 		Pellet 7.5 Boil 10 min 5.86469 16.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Dry Hop 4 days 16.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Dry Hop 10 days 16.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Dry Hop 15 days 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss $ 0.00 / oz
$ 0.00 		Fining Boil 15 min.
8 g Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
20 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
2 g Baking Soda $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1.10 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
268 268 30 36 638 141
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.8 qt Strike 154 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.16 g | 28.6 qt) 7.85 31.4  
Mash volume with grains (equipment estimates 7.7 g | 30.8 qt) 8.4 33.6  
Grain absorption losses -0.85 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 6.75 27  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 7.85 31.4
Equipment Profile Used: System Default
 
Notes

Mash grains at 149°F (65°C) for 60 minutes. Mash out at 160°F (71°C) and sparge with 170°F (76°C) water. Collect enough runoff to yield 5 gal. (18.9 L) after a 60-minute boil, approximately 6 gal. (22.7 L). Boil 60 minutes, adding hops and Irish moss as indicated.

Chill to 63–68°F (17–20°C), transfer to fermentor, pitch yeast, and aerate well. After 3 or 4 days, add the first dry-hop addition. Continue fermenting at 63°F (17°C) for a total of 7–10 days. Rack to secondary with the second dry-hop addition and age three weeks, at 50°F (10°C) if possible.

If kegging, rack to keg and add the third dry-hop addition to keg in a hop bag. If bottling, add the third dry-hop addition to secondary and then bottle normally. Carbonate to 1–1.5 vol. (2–3 g/L) of CO₂.

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  • Last Updated: 2021-09-19 03:27 UTC