Brandybuck Bitter - Beer Recipe - Brewer's Friend

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Brandybuck Bitter

139 calories 16.2 g 12 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: 6.95 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 139 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Thursday May 2nd 2024
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OG: 1.043 FG: 1.011 ABV: 4.1% IBU: 41

1.042
1.013
3.9%
42.8
10.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 80%
1 lb Proximity - Malted Oats1 lb Malted Oats 29.9 2.5 10%
0.60 lb Patagonia - Caramel 90L0.6 lb Caramel 90L 29.9 90 6%
0.40 lb Simpsons - Golden Naked Oats0.4 lb Golden Naked Oats 27 7 4%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.3 Boil 60 min 18.99 33.3%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.4 Boil 60 min 23.85 33.3%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.4 Aroma at 200 °F 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
1 tsp Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Washington, D.C.- 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 8 32 53 44 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch’ rest Fly Sparge -- 153 °F 60 min
Mashout Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.95 27.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

4.16 gallons - mash water
3.11 gallons - sparge water

1-2 weeks primary
2 weeks bottle conditioning

Last Updated and Sharing
 
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  • Last Updated: 2024-09-02 00:39 UTC