Bitter Reddit Reboot - Beer Recipe - Brewer's Friend

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Bitter Reddit Reboot

192 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.41 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mongrelized
Hop Utilization: 84%
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday November 11th 2023
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Sam Smith Old Brewery Bitter Clone

by Jeff Summerlin

OG: 1.048 FG: 1.012 ABV: 4.7% IBU: 48

1.058
1.014
5.9%
45.2
10.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 88.9%
8 oz US - Brewers Crystals8 oz Brewers Crystals - (late boil kettle addition) 44 2 4.4%
6 oz Dingemans - Biscuit6 oz Biscuit 34.5 22 3.3%
6 oz Bairds - English Carastan Malt6 oz English Carastan Malt 35.4 35 3.3%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil at 204 °F 60 min 36.47 62.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 204 °F 15 min 7.24 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil at 204 °F 5 min 1.45 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.25 tsp Potassium Metabisulfite Water Agt Other 1 days
5 g Ascorbic Acid Water Agt Mash 1 hr.
5.99 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Beta Temperature 158 °F 152 °F 60 min
Alpha Temperature 152 °F 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.63 g | 34.5 qt) 7.93 31.7  
Mash volume with grains (equipment estimates 9.46 g | 37.8 qt) 8.76 35  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 6.41 25.6  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Inspired by a random Reddit user whom posted: enough Marris Otter extract to get you to 1.055, a little crystal 40, and a little biscuit for steeping; 35 IBUs of East Kent Goldings at 60 and .5 oz at flame out; and an English strain of your choosing.

3000-ml starter@1.040

Pitch Rate: 1.25 (M cells / ml / ° P) 371 B cells required
Growth Rate: 1.4 Initial Cells Per Extract (B/g): 0.21
Ending Cell Count: 513 billion cells
Resulting Pitch Rate: 1.73M cells / mL / °P

Starter meets desired pitching rate!

cells per ml; -ml to pitch; -ml to freeze; 7-ml = per test tube.

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  • Last Updated: 2023-12-24 07:04 UTC