English - Best Bitter - Beer Recipe - Brewer's Friend

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English - Best Bitter

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Houghland
Hop Utilization: 76%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday October 21st 2024
1.052
1.013
5.2%
22.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Maris Otter8 lb Liquid Malt Extract - Maris Otter 36 4 100%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Progress2 oz Progress Hops Pellet 6.25 Boil 20 min 22.02 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Table Salt Water Agt Other 0 min.
7 tsp Gypsum Water Agt Other 0 min.
3 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
4 tsp Yeast Nutrient Other Bottling 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 oz Campden Tablets Water Agt Other 0 min.
 
Yeast
Propagate Labs - English Ale i
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Woodland Park, CO
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 Strike 163 °F 153 °F 30 min
4.5 gal Sparge 163 °F 163 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 5.9 g | 23.6 qt) 7.38 29.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Pre boil volume (equipment estimates 6.33 g | 25.3 qt) 7.8 31.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

After boiling for 30 minutes, transfer to Fermenter seal the lid, let cool overnight, and pitch yeast the next day. Ferment at 67 for 14 days then keg.

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  • Last Updated: 2024-10-21 19:58 UTC