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Best Bitter

148 calories 15.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.13 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Travis Hammerbeck
Hop Utilization: 96%
Calories: 148 calories (Per 16oz)
Carbs: 15.2 g (Per 16oz)
Created: Tuesday April 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,200 g Crisp Malting - No.19 Floor Malt Maris Otter3200 g No.19 Floor Malt Maris Otter 37 3 85.3%
100 g Crisp Malting - Pale Chocolate100 g Pale Chocolate 32.7 220 2.7%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.7%
350 g Bairds - Crystal Malt 50/60350 g Crystal Malt 50/60 35 55 9.3%
3,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 60 min 17.47 33.3%
0.50 oz UK Kent Goldings0.5 oz UK Kent Goldings Hops $ 0.13 / g
$ 1.84 		Pellet 5.2 Boil 30 min 8.21 33.3%
0.50 oz UK Kent Goldings0.5 oz UK Kent Goldings Hops Pellet 5.2 Boil 10 min 3.87 33.3%
1.50 oz / $ 1.84
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.20 		Other Mash 0 min.
1 tsp Irish Moss Fining Mash 0 min.
0.50 each Whirlfloc $ 0.30 / each
$ 0.15 		Fining Mash 0 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
$ 0.35
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 6.00 / each
$ 6.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 69 °F       CO2 Level: 1.7 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128.2 1.6 80.2 137.3 167 159.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike 161 °F 152 °F 60 min
17 qt Infusion 172 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.13 16.5  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 3.71 g | 14.8 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.13 28.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5 20  
Total: 8.41 33.7
Equipment Profile Used: System Default
"Best Bitter" Best Bitter beer recipe by Travis Hammerbeck. All Grain, ABV 4.51%, IBU 29.55, SRM 12.65, Fermentables: (No.19 Floor Malt Maris Otter, Pale Chocolate, Acidulated, Crystal Malt 50/60) Hops: (Challenger, UK Kent Goldings) Other: (Beer Nutrient, Irish Moss, Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda)
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  • Last Updated: 2024-05-06 21:44 UTC