01/23 Harrys Bitter #1 - Beer Recipe - Brewer's Friend

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01/23 Harrys Bitter #1

161 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 161 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday February 13th 2023
13.0 °P
3.3 °P
5.2%
30.7
19.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg Ireks - Pale Ale Malt9 kg Pale Ale Malt 36.8 5.97 84.1%
0.80 kg Corn Sugar - Dextrose0.8 kg Corn Sugar - Dextrose 42 7.5%
0.50 kg Finland - Crystal Malt 1500.5 kg Crystal Malt 150 35 150.61 4.7%
0.20 kg Crisp Malting - Brown Malt0.2 kg Brown Malt 32.7 171.96 1.9%
0.20 kg Simpsons - DRC0.2 kg DRC 34.7 305.39 1.9%
10.70 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
63.50 g Challenger63.5 g Challenger Hops Pellet 7.3 Boil 60 min 23.97 51.6%
27.50 g East Kent Goldings27.5 g East Kent Goldings Hops Pellet 4.7 Boil 30 min 5.14 22.4%
32 g East Kent Goldings32 g East Kent Goldings Hops Pellet 4.7 Boil 5 min 1.55 26%
123 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
13 g gypsum (calcium sulfate) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66 °C 66 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.32 L. Suggest reducing initial water volume to 45.4 L and adding 8.92 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.7
Mash volume with grains 36.2
Grain absorption losses -9.9
Remaining sparge water volume 28.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 54.3 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 41.7 L) 48
Estimated amount in fermentor 48
Total: 58.3  
Equipment Profile Used: System Default
"01/23 Harrys Bitter #1" Strong Bitter beer recipe by HIISI. All Grain, ABV 5.17%, IBU 30.66, SRM 19.4, Fermentables: (Pale Ale Malt, Corn Sugar - Dextrose, Crystal Malt 150, Brown Malt, DRC) Hops: (Challenger, East Kent Goldings) Other: (gypsum (calcium sulfate), Epsom Salt, Calcium Chloride (dihydrate), Table Salt)
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  • Last Updated: 2023-02-21 11:09 UTC