Bank's Bitter - Beer Recipe - Brewer's Friend

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Bank's Bitter

113 calories 11.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.3 liters
Efficiency: 75% (brew house)
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Friday August 3rd 2012
1.037
1.009
3.8%
31.3
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Pale 2-Row3.6 kg Pale 2-Row 38 2.5 99%
0.04 kg United Kingdom - Black Patent0.036 kg Black Patent 27 525 1%
3.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 27.15 72.5%
19 g Goldings19 g Goldings Hops Leaf/Whole 5 Boil 10 min 4.16 27.5%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 39 60 28 120 180
Just my normal tap water!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.9 Infusion -- 67 °C 60 min
21.3 Batch Sparge Sparge -- 67 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.3
Mash volume with grains 15.7
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 20.3 L) 20.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 29.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 33.8  
Equipment Profile Used: System Default
"Bank's Bitter" Standard/Ordinary Bitter beer recipe by StuBrew. All Grain, ABV 3.78%, IBU 31.31, SRM 7.3, Fermentables: (Pale 2-Row, Black Patent) Hops: (Fuggles, Goldings) Other: (Irish Moss)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-02-06 19:09 UTC