Batemans XXXB - Beer Recipe - Brewer's Friend

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Batemans XXXB

156 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Thursday October 21st 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - Finest Maris Otter7 lb Finest Maris Otter 38 3 74.1%
1.25 lb Thomas Fawcett - Crystal Malt I1.25 lb Crystal Malt I 34 45 13.2%
1.20 lb Cane Sugar1.2 lb Cane Sugar - (late boil kettle addition) 46 0 12.7%
9.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Challenger (8.5 AA)28 g Challenger (8.5 AA) Hops Pellet 5.1 Boil 60 min 18.66 31.1%
14 g East Kent Goldings (5 AA)14 g East Kent Goldings (5 AA) Hops Pellet 4.4 Boil at 176 °F 60 min 8.05 15.6%
34 g Challenger (8.5 AA)34 g Challenger (8.5 AA) Hops Pellet 5.1 Boil 15 min 11.24 37.8%
14 g East Kent Goldings (5 AA)14 g East Kent Goldings (5 AA) Hops Pellet 4.4 Boil at 176 °F 15 min 3.99 15.6%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Citric acid Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
0.28 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 151 °F 90 min
1 gal Batch Sparge -- 171 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.13 16.5  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 5.44 g | 21.7 qt) 4.26 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 7.1 28.4  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

The modern recipe according to Bateman's. Removes the black malt from the more traditional recipe and as a result it is much lighter color (EBC 38). Nottingham is not perfect match for their proprietary house yeast, but most similar available profile.

Dialing back the SG a bit to match the 4.8% prescribed by the brewery. Also dialing back the volume to 6 G in fermentor and matching ~40 IBUs. Changing salts and hops to grams.


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  • Last Updated: 2022-04-02 14:56 UTC