British Ordinary Bitter aka BOB - Beer Recipe - Brewer's Friend

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British Ordinary Bitter aka BOB

126 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 4.8 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 87% (ending kettle)
Source: Andrew Whitaker
Calories: 126 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday December 11th 2024
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Bitter

OG: 1.038 FG: 1.010 ABV: 3.8% IBU: 33

1.038
1.013
3.3%
30.4
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Pale Ale Malt5 lb Pale Ale Malt 37 2.5 87%
0.25 lb Briess - Special Roast0.25 lb Special Roast 33 40 4.3%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 8.7%
5.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 12.3 Boil 60 min 28.29 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.7 Boil 1 min 0.93 40%
1 oz Willamette1 oz Willamette Hops Pellet 5.7 Boil 1 min 1.13 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
3 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
5.5 gal Infusion 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.47 25.9  
Mash volume with grains 6.93 27.7  
Grain absorption losses -0.72 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.39 g | 25.6 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 3.91 g | 15.6 qt) 4.8 19.2  
Estimated amount in fermentor 4.8 19.2  
Total: 6.47 25.9
Equipment Profile Used: System Default
 
Notes

Brewed via BIAB method on 12/12/2024.

Used 3 gams of CaSO4*2H2O (gypsum) and 2 tsp of lactic acid (88%). I also put in 2 metabisulfite tablets before mash.

2 tsp of lactic acid got the pH to 5.66. I added one more tsp to get the pH to 5.

Strike temp was 157.5 degrees F to reach a mash temp of 153 degrees F. Turned on eye to keep temp above 148 degrees F.

After one hour mash, I squeezed BIAB bag and was left with 19.5 liters of wort that read 8.5 Brix = 1.0338 g/L


After 1 hour boil, ~4.8 gallons of wort was cooled down to 80 degrees F and I pitched Lallemand Windsor British Yeast.

OG = 9.5 Brix = 1.038 g/L

By 12/14/24 fermentation was basically over.

FG on 12/22/24 with refractometer was 5.6 Brix = 1.013 g/L which is an abv of 3.3%

The beer has great flavor but is a little light in body. Next time I will potentially mash at 155 degrees F and maybe include a bit more grain, especially caramel grain. Maybe more biscuit too.

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  • Last Updated: 2024-12-24 01:09 UTC