Burgy Bitter 2021 experimental batch #1 - Beer Recipe - Brewer's Friend

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Burgy Bitter 2021 experimental batch #1

145 calories 15 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Samwhois75
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday September 14th 2021
1.044
1.011
4.3%
36.9
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Muntons - Extra Light Dry Malt Extract (DME)4 lb Extra Light Dry Malt Extract (DME) 44 3.2 71.1%
8 oz Brown Sugar8 oz Brown Sugar 45 15 8.9%
4.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz United Kingdom - Carastan Light (15L)6 oz Carastan Light (15L) 35 15 6.7%
6 oz Belgian - Aromatic6 oz Aromatic 33 38 6.7%
6 oz United Kingdom - Carastan (30/37)6 oz Carastan (30/37) 35 34 6.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 50 min 23.41 10%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 13.53 20%
2 oz Yakima Chief Hops - Centennial2 oz Centennial Hops Pellet 9.3 Boil 0 min 40%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 0 min 20%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 0 min 10%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
RO water with 1/2 tsp calcium chloride

Adjust wort pH before adding hops to 5.2-5.3

Ph post boil 5.4?
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 157 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.69 g | 26.7 qt) 5.3 21.2  
Mash volume with grains (equipment estimates 6.69 g | 26.7 qt) 5.39 21.6  
Grain absorption losses (steeping) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 6.89 g | 27.6 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 5.2 g | 20.8 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 5.2 20.8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.3 21.2
Equipment Profile Used: System Default
 
Notes

Check wort pH and adjust to 5.3 with lactic acid at beginning of boil

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  • Last Updated: 2021-10-29 22:03 UTC