Progressively Bitter - Beer Recipe - Brewer's Friend

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Progressively Bitter

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday November 17th 2022
1.049
1.012
4.8%
26.0
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Simpsons - Finest Pale Ale Golden Promise4000 g Finest Pale Ale Golden Promise 37 2.4 76.9%
800 g Simpsons - Premium English Caramalt800 g Premium English Caramalt 32.6 23.04 15.4%
400 g Simpsons - Heritage Crystal400 g Heritage Crystal 32 66 7.7%
5,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Progress20 g Progress Hops Pellet 6.25 Boil 60 min 21.71 50%
20 g Progress20 g Progress Hops Pellet 6.25 Boil 5 min 4.33 50%
40 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 56.6 g       Temp: 18 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
First attempt at optomising water chemistry. I live in East Yorkshire which has hard water 283.25 mg/l as calcium carbonate, i added 35ml of AMS to 23ltr of mash/sparge liquor and boiled for 15min before boil to reduce Alkalinity to 40? (and drive off chlorine)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 67 °C 66 °C 60 min
7 L Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 9 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 16 L) 18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18 L) 16
Total: 28.1  
Equipment Profile Used: System Default
 
Notes

9 Jan 23
First attempt at optomising water chemistry. I live in East Yorkshire which has hard water 283.25 mg/l as calcium carbonate, i added 35ml of AMS to 23ltr of mash/sparge liquor and boiled for 15min before boil to reduce Alkalinity to 40? (and drive off chlorine)

I need to get a better boiler or boiler control, I use an electric element in a 30ltr kettle, ended up with just 12ltr into fermentor , and OG of 1.064. sometimes it just boils too vigorously. Topped up with 4ltr of pre boiled water treated with AMS.

bottled 19 jan, tasted much more bitter out of the fermenter than anything i've previously brewed. I've not used Progress before so not sure if the bitterness is coming from the hops or the water treatment.
Bottle conditioned with table suger 56g aiming for 1.8
Can I wait two weeks to try it out?

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  • Last Updated: 2023-04-10 21:38 UTC