Hamburg's Still Bitter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hamburg's Still Bitter

121 calories 12.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.63 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 121 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Sunday March 12th 2023
1.037
1.009
3.7%
39.2
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Crisp Malting - Finest Maris Otter13 lb Finest Maris Otter 38 3 85.4%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 6.6%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 0.8%
12 oz Tate and Lyle - Golden Syrup12 oz Golden Syrup - (late boil kettle addition) 40 1 4.9%
5.60 oz Cane Sugar5.6 oz Cane Sugar - (late boil kettle addition) 46 0 2.3%
243.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.40 oz East Kent Goldings3.4 oz East Kent Goldings Hops Pellet 4.8 Boil 60 min 31.15 48.6%
1.20 oz East Kent Goldings1.2 oz East Kent Goldings Hops Pellet 4.8 Boil 15 min 5.45 17.1%
1.20 oz Hop Union - UK Fuggle1.2 oz UK Fuggle Hops Pellet 5.6 Boil 5 min 2.56 17.1%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 4.8 Dry Hop 5 days 8.6%
0.60 oz Hop Union - UK Fuggle0.6 oz UK Fuggle Hops Leaf/Whole 5.6 Dry Hop 5 days 8.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Boil 15 min.
2 g Epsom Salt (MgSO4) Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 316 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 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
5.3 gal Strike 164 °F 154 °F 60 min
Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.72 gal (54.87 qt). Suggest reducing initial water volume to 11.91 gal (47.66 qt) and adding 1.72 gal (6.87 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 5.3 21.2  
Mash volume with grains 6.43 25.7  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume 10.35 41.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13.63 54.5  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 15.65 62.6
Equipment Profile Used: System Default
"Hamburg's Still Bitter" Ordinary Bitter beer recipe by Dave Reynolds. All Grain, ABV 3.68%, IBU 39.16, SRM 8.83, Fermentables: (Finest Maris Otter, Crystal 55L, Black Patent, Golden Syrup, Cane Sugar) Hops: (East Kent Goldings, UK Fuggle) Other: (Gypsum, Epsom Salt (MgSO4))
Last Updated and Sharing
 
304
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-27 22:40 UTC