Best Bitter - Beer Recipe - Brewer's Friend

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Best Bitter

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.25 liters
Post Boil Size: 26.26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: GiDaMo
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Sunday September 26th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Best Ale4.5 kg Best Ale £ 0.82 / kg
£ 3.67 		37.5 3 85.7%
0.25 kg Crisp Malting - Torrefied Wheat0.25 kg Torrefied Wheat 36.8 3 4.8%
0.25 kg Crisp Malting - Dextrin Malt0.25 kg Dextrin Malt £ 1.44 / kg
£ 0.36 		36.8 1.8 4.8%
0.25 kg United Kingdom - Crystal 60L0.25 kg Crystal 60L 34 60 4.8%
5.25 kg / £ 4.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Target (11.5 AA) / 2000 Grams25 g Target (11.5 AA) / 2000 Grams Hops Leaf/Whole 11.5 Boil 60 min 32.99 50%
25 g East Kent Goldings (5 AA) / 200 Grams25 g East Kent Goldings (5 AA) / 200 Grams Hops £ 0.03 / g
£ 0.81 		Leaf/Whole 5 Hopback 15 min 2.84 50%
50 g / £ 0.81
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Each
Cost:
£ 0.23 / each
£ 2.50
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 2.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
15 L Strike 69 °C 67 °C 60 min
17.85 L Steeping 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.1
Mash volume with grains 16.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 21 L) 22.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 29.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.1 L) 26.3
Hops absorption losses (hopback) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.1 L) 22
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

One of the key skills of a brewer is being able to produce a consistent Best Bitter.

This is my first attempt.

Last Updated and Sharing
 
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  • Last Updated: 2022-04-10 09:51 UTC