Test Bitter - Beer Recipe - Brewer's Friend

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Test Bitter

194 calories 18.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.69 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 194 calories (Per 500ml)
Carbs: 18.6 g (Per 500ml)
Created: Tuesday November 21st 2023
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg Warminster Maltings - Maris Otter3.8 kg Maris Otter £ 0.00 / kg
£ 0.00 		38 6 92.5%
250 g Crisp Malting - Crystal 60L250 g Crystal 60L £ 0.00 / kg
£ 0.00 		33.1 60 6.1%
60 g United Kingdom - Black Patent60 g Black Patent - (late mash tun addition) 27 1399.5 1.5%
4,110 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Pilgrim28 g Pilgrim Hops Leaf/Whole 8.3 Boil 60 min 26.87 73.7%
10 g Pilgrim10 g Pilgrim Hops Leaf/Whole 8.3 Boil 15 min 4.76 26.3%
38 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3.99 ml Lactic acid Water Agt Mash 1 hr.
8.28 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Crossmyloof - Real Ale
Amount:
10 Grams
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 181 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 66 °C 66 °C 60 min
Temperature 66 °C 72 °C 10 min
Temperature 72 °C 77 °C 10 min
16 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.3
Mash volume with grains 15
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 21.6 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 29.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 23
Total: 34.7  
Equipment Profile Used: System Default
"Test Bitter" Best Bitter beer recipe by Scrattajack. All Grain, ABV 4.29%, IBU 31.64, SRM 20.85, Fermentables: (Maris Otter, Crystal 60L, Black Patent) Hops: (Pilgrim) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid, CRS/AMS (6.3% HCl, 8.6% H2SO4), Baking Soda)
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  • Last Updated: 2024-01-13 16:56 UTC