Best Bitter
168 calories
21.3 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.25 oz |
East Kent Goldings1.25 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
23.03 |
41.7% |
1.75 oz |
East Kent Goldings1.75 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
10 min |
11.69 |
58.3% |
3 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
3 oz |
East Kent Goldings (Pellet) 2.9999999931377 oz East Kent Goldings (Pellet) Hops |
|
34.72 |
100% |
3 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 g |
Chalk
|
$ 0.50 / oz
$ 0.02 |
Water Agt |
Mash |
1 hr. |
4.50 g |
Calcium Chloride (dihydrate)
|
$ 1.00 / oz
$ 0.16 |
Water Agt |
Mash |
1 hr. |
4 g |
Gypsum
|
$ 0.75 / oz
$ 0.11 |
Water Agt |
Mash |
1 hr. |
3 g |
Baking Soda
|
$ 0.99 / lb
$ 0.01 |
Water Agt |
Mash |
1 hr. |
$ 0.29
|
Priming
Method: co2
CO2 Level: 1.02 Volumes |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4 gal |
|
Infusion |
177 °F |
155 °F |
60 min |
4 gal |
|
Batch Sparge |
170 °F |
168 °F |
45 min |
Starting Mash Thickness:
1.75 qt/lb
|
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.75 qt/lb
|
4.27 |
17.1
|
Mash volume with grains
|
5.05 |
20.2
|
Grain absorption losses
|
-1.22 |
-4.9
|
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt)
|
3.95 |
15.8
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 7.11 g | 28.5 qt)
|
6.75 |
27
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.11 |
-0.5
|
Post boil Volume
|
5.5 |
22
|
Going into fermentor
|
5.5 |
22
|
Total:
|
8.22
|
32.9
|
Equipment Profile Used: |
System Default |
"Best Bitter" Best Bitter beer recipe by Fleeulrich. All Grain, ABV 4.2%, IBU 34.72, SRM 8.8, Fermentables: ( Maris Otter, Victory Malt, Crystal Medium) Hops: (East Kent Goldings) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
Last Updated and Sharing
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- Last Updated: 2023-11-05 01:20 UTC