Bowood Best Bitter - Beer Recipe - Brewer's Friend

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Bowood Best Bitter

149 calories 16.7 g 12 L
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 33.42 liters
Post Boil Size: 28.17 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: null
Calories: 149 calories (Per 12L)
Carbs: 16.7 g (Per 12L)
Created: Saturday August 19th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Crisp Malting - No.19 Floor Malt Maris Otter4.2 kg No.19 Floor Malt Maris Otter 37 3 84.3%
0.15 kg Simpsons - Crystal T500.15 kg Crystal T50 34 50 3%
500 g Thomas Fawcett - Amber Malt500 g Amber Malt 32.2 38 10%
30 g Dingemans - Aromatic Malt30 g Aromatic Malt 36.3 19 0.6%
100 g Crisp Malting - Torrefied Wheat100 g Torrefied Wheat 36.8 3 2%
4,980 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 7.9 Boil 60 min 20.36 23.5%
15 g Challenger15 g Challenger Hops Pellet 7.9 Boil 15 min 7.58 17.6%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 4.7 Boil 15 min 4.51 17.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.7 Hop Stand 15 min 2.14 23.5%
15 g Challenger15 g Challenger Hops Pellet 7.9 Hop Stand 15 min 2.69 17.6%
85 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
0.38 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.69 L Strike 69 °C 67 °C 60 min
24.21 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.2
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.1 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 33.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.2 L) 28.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 22
Total: 39.3  
Equipment Profile Used: System Default
"Bowood Best Bitter" Best Bitter beer recipe by null. All Grain, ABV 4.11%, IBU 37.27, SRM 9.63, Fermentables: (No.19 Floor Malt Maris Otter, Crystal T50, Amber Malt, Aromatic Malt, Torrefied Wheat) Hops: (Challenger, East Kent Goldings) Other: (Calcium Chloride (anhydrous), Gypsum, Salt, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-08-20 09:42 UTC