Yorkshire Bitter - Beer Recipe - Brewer's Friend

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Yorkshire Bitter

178 calories 23.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday July 18th 2024
1.053
1.020
4.3%
33.1
11.6
n/a
34.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 lb United Kingdom - Maris Otter Pale2.2 lb Maris Otter Pale $ 2.99 / lb
$ 6.58 		38 3.75 28.6%
3 lb Briess - DME Golden Light3 lb DME Golden Light $ 4.00 / lb
$ 12.00 		44.6 4 39%
13 oz German - Melanoidin13 oz Melanoidin $ 3.69 / lb
$ 3.00 		37 25 10.6%
9 oz American - Wheat9 oz Wheat $ 1.99 / lb
$ 1.12 		38 1.8 7.3%
9 oz United Kingdom - Amber9 oz Amber $ 2.99 / lb
$ 1.68 		32 27 7.3%
4.50 oz American - Caramel / Crystal 75L4.5 oz Caramel / Crystal 75L $ 2.49 / lb
$ 0.70 		33 75 3.7%
4.50 oz American - Caramel / Crystal 40L4.5 oz Caramel / Crystal 40L $ 2.49 / lb
$ 0.70 		34 40 3.7%
123.20 oz / $ 25.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz East Kent Goldings0.9 oz East Kent Goldings Hops $ 3.00 / oz
$ 2.70 		Pellet 5 Boil 60 min 19.46 31%
1 oz East Kent Goldings1 oz East Kent Goldings Hops $ 3.00 / oz
$ 3.00 		Pellet 5 Boil 10 min 7.84 34.5%
1 oz Cascade1 oz Cascade Hops $ 3.00 / oz
$ 3.00 		Pellet 7 Whirlpool 0 min 5.83 34.5%
2.90 oz / $ 8.70
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
2.50 tsp Yeast Nutrient Other Boil 10 min.
2 tbsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 BBL Pitch
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.75 c       Temp: 75 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 162 °F 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.43 g | 25.7 qt) 5.36 21.4  
Mash volume with grains (equipment estimates 6.43 g | 25.7 qt) 5.74 23  
Grain absorption losses (steeping) -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.07 g | 24.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 4.5 18  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.4 21.6
Equipment Profile Used: System Default
 
Notes

Substitute 96% pale malt + 4% Briess Victory or Biscuit malt for Maris Otter.
Can also use Vienna malt for Maris Otter or Simpson's Golden Promise.
Pale Ale malt can be used also.

Mash at pH 5.2-5.5, temp from 150-160 for 1 hour.

Calculated mash efficiency was low.

Boil for 60 minutes.

FG = 1.025

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  • Last Updated: 2024-09-02 18:23 UTC