Bru Club Ordinary Bitter - Beer Recipe - Brewer's Friend

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Bru Club Ordinary Bitter

125 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Bru Club
Calories: 125 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
URL: https://fallclassic.oregonbrewcrew.org/
Created: Tuesday August 2nd 2022
1.038
1.011
3.5%
36.8
11.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Thomas Fawcett - Maris Otter Pale Ale Malt7 lb Maris Otter Pale Ale Malt 38 2.65 83.8%
0.75 lb Simpsons - Crystal Medium0.75 lb Crystal Medium 33 65.01 9%
0.50 lb The Swaen - BlackSwaen Biscuit0.5 lb BlackSwaen Biscuit 36 30 6%
0.10 lb Crisp Malting - Pale Chocolate0.1 lb Pale Chocolate 32.7 220 1.2%
8.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.9 Boil 60 min 22.81 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Boil 30 min 13.24 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.05 ml Lactic acid Water Agt Mash 1 hr.
2.20 g Yeast Nutrient Other Boil 10 min.
2 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.14 psi       Temp: 36 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 7 20 50 175 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 gal Temperature -- 152 °F 60 min
mash out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.13 12.5  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.04 -4.2  
Remaining sparge water volume (equipment estimates 5.51 g | 22.1 qt) 4.86 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 7.99 32
Equipment Profile Used: System Default
 
Notes

The Bru Club
Average Bru Ordinary Bitter
This recipe is within bounds.

Clarification processes as per routine.

----------------
2nd place British Pale Ale category, Hoppy Halloween Challenge 10/29/2022

1st place British Beer category, Oregon Fall Classic
11/12/22
https://fallclassic.oregonbrewcrew.org/



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  • Last Updated: 2024-04-01 14:50 UTC