Marble Manchester Bitter - Beer Recipe - Brewer's Friend

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Marble Manchester Bitter

131 calories 13.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Joe Ince
Hop Utilization: 99%
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Monday October 21st 2024
1.040
1.010
4.0%
25.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 lb Crisp Malting - Extra Pale Ale Malt3.6 lb Extra Pale Ale Malt 38 1.7 45.9%
3.60 lb Crisp Malting - Best Ale3.6 lb Best Ale 37.5 3 45.9%
5 oz Crisp Malting - Caramalt5 oz Caramalt 37 12 4%
2.50 oz Crisp Malting - Munich Malt2.5 oz Munich Malt 37 10 2%
2 oz Crisp Malting - Crystal Light - 45L2 oz Crystal Light - 45L 33.1 45 1.6%
0.70 oz Crisp Malting - Dark Munich0.7 oz Dark Munich 36.3 19 0.6%
125.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Comet0.9 oz Comet Hops Pellet 11 Whirlpool 30 min 6.74 33.3%
0.90 oz CTZ0.9 oz CTZ Hops Pellet 15.5 Whirlpool 30 min 9.5 33.3%
0.90 oz Ekuanot0.9 oz Ekuanot Hops Pellet 14.25 Whirlpool 30 min 8.73 33.3%
2.70 oz / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.5 oz       Temp: 50 °F       CO2 Level: 1.65 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.94 11.8  
Mash volume with grains 3.57 14.3  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 1.29 5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Post boil Volume 5.6 22.4  
Hops absorption losses (whirlpool, hop stand) -0.1 -0.4  
Going into fermentor 5.5 22  
Total: 4.23 16.9
Equipment Profile Used: System Default
 
Notes

Mash at 152 for 60 minutes


Boil 60 minutes.

Whirlpool for 30 minutes with hops. 15 minutes with a swirly and 15 minutes steeping.

Chill to 64 and ferment at 64 for a day. Then allow to rise to 67.

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  • Last Updated: 2024-10-21 02:53 UTC