Duxford's Bitter - Beer Recipe - Brewer's Friend

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Duxford's Bitter

125 calories 13.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MikeCZE
Hop Utilization: 93.2203%
Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Tuesday February 15th 2022
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Bitter

OG: 1.038 FG: 1.010 ABV: 3.8% IBU: 33

1.038
1.010
3.7%
32.5
9.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale $ 0.00 / lb
$ 0.00 		38 3.75 96.6%
2 oz American - Caramel / Crystal 60L2 oz Caramel / Crystal 60L 34 60 1.7%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 1.7%
116 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 21.72 50%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5.3 Boil 15 min 10.78 50%
2 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 60 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Infusion 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.73 g | 30.9 qt) 7.41 29.6  
Mash volume with grains (equipment estimates 8.31 g | 33.2 qt) 7.99 31.9  
Grain absorption losses -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

Brewed as a split batch with one getting WLP 005 and the other getting a different British variety. A bit rushed for this one so I didn't get to use the temp-controlled fermentation chamber as it was still in use on another batch. Basement is a consistent 68 F so that does okay for this style and yeast selection.

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  • Last Updated: 2022-02-21 17:14 UTC