Classic English Bitter - Beer Recipe - Brewer's Friend

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Classic English Bitter

175 calories 17.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Toby Tiesdell Smith
Calories: 175 calories (Per 500ml)
Carbs: 17.7 g (Per 500ml)
Created: Wednesday December 4th 2024
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OG: 1.037 FG: 1.009 ABV: 3.8% IBU: 23

1.038
1.009
3.9%
26.5
7.6
5.2
12.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.72 kg Muntons - Maris Otter3.715 kg Maris Otter £ 1.46 / kg
£ 5.42 		38 2.3 95%
0.17 kg Crisp Malting - Crystal Light - 45L0.168 kg Crystal Light - 45L £ 2.85 / kg
£ 0.48 		33.1 45 4.3%
0.03 kg GB - Black Malt0.027 kg Black Malt £ 3.60 / kg
£ 0.10 		30 487.71 0.7%
3.91 kg / £ 6.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39 g East Kent Goldings39 g East Kent Goldings Hops £ 40.93 / kg
£ 1.60 		Pellet 5.6 Boil 30 min 21.3 66.1%
20 g East Kent Goldings20 g East Kent Goldings Hops £ 40.93 / kg
£ 0.82 		Pellet 5.6 Boil 10 min 5.15 33.9%
59 g / £ 2.41
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
20 g Yeast Nutrient Other Boil 10 min.
3 g Gypsum Water Agt Mash 0 min.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4.38 ml Lactic acid Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
£ 3.90 / each
£ 3.90
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 3.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Classic British Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 68 °C 66 °C 60 min
11 L Sparge 78 °C 77 °C --
Starting Mash Thickness: 3.75 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 14.6
Mash volume with grains 17.1
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 16.3 L) 16.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 26.1 L) 26
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 30.8  
Equipment Profile Used: System Default
"Classic English Bitter" Ordinary Bitter beer recipe by Toby Tiesdell Smith. All Grain, ABV 3.85%, IBU 26.45, SRM 7.55, Fermentables: ( Maris Otter, Crystal Light - 45L, Black Malt) Hops: (East Kent Goldings) Other: (Irish Moss, Yeast Nutrient, Gypsum, Calcium Chloride (anhydrous), Lactic acid, Salt)
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  • Last Updated: 2024-12-07 20:09 UTC