Best Bitter V2 - Beer Recipe - Brewer's Friend

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Best Bitter V2

131 calories 13.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.55 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Friday April 21st 2023
1.043
1.010
4.3%
32.8
9.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - Finest Maris Otter3.5 kg Finest Maris Otter 36.8 2.4 90.4%
100 g German - CaraMunich III100 g CaraMunich III 34 57 2.6%
150 g Crisp Malting - Torrefied Wheat150 g Torrefied Wheat 36.8 3 3.9%
100 g Crisp Malting - Crystal Extra Dark - 120L100 g Crystal Extra Dark - 120L 35 120 2.6%
20 g German - Carafa III20 g Carafa III 32 535 0.5%
3,870 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Charles Faram - WGV20 g WGV Hops Leaf/Whole 7.5 Boil 60 min 18.82 18.2%
30 g Charles Faram - WGV30 g WGV Hops Leaf/Whole 7.5 Boil 15 min 14.01 27.3%
60 g Charles Faram - WGV60 g WGV Hops Leaf/Whole 7.5 Boil 0 min 54.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tbsp Wyeast Nutrient Water Agt Boil 10 min.
1 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
118.5 4 21 76.1 188 26.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Infusion -- 64 °C 90 min
10 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 30.3
Mash volume with grains (equipment estimates 34.6 L) 32.9
Grain absorption losses -3.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Volume into fermentor 21
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

1.5L yeast starter, cold crash and discard most of it

Pitch at 18, let rise to 20, increase to 22 when fermentation slows

Last Updated and Sharing
 
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  • Last Updated: 2024-02-10 08:35 UTC