Best Bitter 2 - Beer Recipe - Brewer's Friend

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Best Bitter 2

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.15 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday February 14th 2024
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1.014
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7.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter $ 0.95 / lb
$ 7.60 		38 3 86.5%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 5.4%
0.50 lb Simpsons - Crystal Extra Dark0.5 lb Crystal Extra Dark 31.7 178.56 5.4%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 2.7%
9.25 lbs / $ 7.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Hops Direct - UK Goldings1.2 oz Hops Direct - UK Goldings Hops Pellet 5.2 Boil 60 min 23.04 54.5%
0.50 oz Hops Direct - UK Goldings0.5 oz Hops Direct - UK Goldings Hops Pellet 5.2 Boil 20 min 5.81 22.7%
0.50 oz Hops Direct - UK Goldings0.5 oz Hops Direct - UK Goldings Hops Pellet 5.2 Boil 1 min 0.41 22.7%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Diammonium Phosphate (DAP) Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
10 g Chalk Water Agt Mash 0 min.
2 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1.50 tsp Lactic acid Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.72 psi       Temp: 35 °F       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 129 °F 10 min
Infusion -- 152 °F 60 min
2.5 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.63 18.5  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 2.93 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.15 24.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 7.56 30.2
Equipment Profile Used: System Default
"Best Bitter 2" Best Bitter beer recipe by JZ1018. All Grain, ABV 4.35%, IBU 29.27, SRM 13.46, Fermentables: ( Finest Maris Otter, Aromatic Malt, Crystal Extra Dark, Special Roast) Hops: (Hops Direct - UK Goldings) Other: (Whirlfloc, Diammonium Phosphate (DAP), Clarity Ferm WLN4000, Chalk, gypsum (calcium sulfate), Epsom Salt (MgSO4), Lactic acid, Baking Soda, Calcium Chloride (dihydrate))
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  • Last Updated: 2024-08-13 14:09 UTC