This one time in England - Beer Recipe - Brewer's Friend

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This one time in England

138 calories 14.7 g 12 oz
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Josh Weikert
Rating:
5.00 (1 Review)

Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-this-one-time-in-england-ordinary-cask-bitter/
Created: Saturday January 21st 2023
1.042
1.011
4.1%
18.0
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 82.8%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 6.9%
4 oz United Kingdom - Crystal 90L4 oz Crystal 90L 33 90 3.4%
8 oz Flaked Corn8 oz Flaked Corn 40 0.5 6.9%
116 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.61 28.6%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 180 °F 10 min 2.32 28.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Whirlpool at 180 °F 10 min 2.08 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Dry Hop 2 days 14.3%
3.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -2.79 psi       Temp: 37 °F       CO2 Level: 1.2 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
Steeping 155 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.72 10.9  
Mash volume with grains 3.3 13.2  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 5.55 g | 22.2 qt) 1.44 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 4.16 16.6
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. If whirlpooling: After the boil, stir to create a vortex, allow the wort to cool to 180°F (82°C), add whirlpool hops, and steep for 10 minutes. Chill the wort to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C) for 3 days, then allow the temperature to rise to 68°F (20°C) and hold there 4 more days. Transfer to sanitized service vessel (cask or keg) and add the dry hops. After 3 days, add the finings. Conditioned at cellar temperature (52–57°F/11–14°C) for 2 weeks then cold crashed and attached to CO2 in a kegerator.

First made 1/21/23. Achieved 84% efficiency! Added 0.5 lb of corn as a substitute for 0.5 lb marris otter. Also used pub yeast vs. the recipes version.

Whirlpool hops at 160 for 20 mins as chilled too much. Gravity was 1015 after 3 days when started raising temp from 65 to 66.

Delicious beer! Wonderful smooth, malty flavor - a classic English bitter. Recommend making again.

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  • Last Updated: 2023-04-14 16:20 UTC