57 Best Bitter - Beer Recipe - Brewer's Friend

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57 Best Bitter

263 calories 22.9 g 0.5 L
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 50 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 51 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Whitters
Calories: 263 calories (Per 0.5L)
Carbs: 22.9 g (Per 0.5L)
Created: Tuesday February 18th 2025
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 43

1.057
1.010
6.2%
41.7
12.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Muntons - Pale Planet4 kg Pale Planet 38.25 2.28 32.9%
3 kg Simpsons - Vienna3 kg Vienna 36 3.5 24.7%
1 kg Dingemans - Cara 20 MD (Caravienne) 1 kg Cara 20 MD (Caravienne) 34 20 8.2%
1 kg Weyermann - Carapils1 kg Carapils 34.5 2.1 8.2%
2.50 kg Simpsons - Crystal Light 2.5 kg Crystal Light 33.1 38.03 20.6%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 4.1%
0.15 kg Rice Hulls0.15 kg Rice Hulls 0 0 1.2%
12.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Apollo25 g Apollo Hops Leaf/Whole 20 Boil 40 min 19.59 8.3%
40 g Charles Faram - Jester40 g Jester Hops Pellet 8 Boil 30 min 12.08 13.3%
20 g Charles Faram - Jester20 g Jester Hops Pellet 8 Boil 5 min 1.57 6.6%
15 g Ariana15 g Ariana Hops Pellet 11.5 Boil 5 min 1.69 5%
30 g Charles Faram - Pacifica30 g Pacifica Hops Pellet 6 Boil 5 min 1.76 10%
35 g Ariana35 g Ariana Hops Pellet 11.5 Whirlpool at 80 °C 0 min 2.25 11.6%
46 g Charles Faram - Pacifica46 g Pacifica Hops Pellet 6 Whirlpool 0 min 2.76 15.3%
50 g Apollo50 g Apollo Hops Pellet 20 Dry Hop at 20 °C 0 days 16.6%
20 g Charles Faram - Jester20 g Jester Hops Pellet 8 Dry Hop at 20 °C 0 days 6.6%
20 g Ariana20 g Ariana Hops Pellet 11.5 Dry Hop at 20 °C 0 days 6.6%
301 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Sparge 0 min.
1 each Protafloc Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Sparge 1 hr.
0.18 ml Lactic acid Water Agt Mash 1 hr.
1.24 ml Lactic acid Water Agt Sparge 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
500 Milliliters
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Add grains stir Infusion 18 °C 66 °C 7 min
Stir and soak Infusion 66 °C 66 °C 20 min
Mash Fly Sparge 66 °C 66 °C 70 min
Mash out Fly Sparge 66 °C 77 °C 10 min
30 L Sparge Sparge 77 °C 77 °C 12 min
Boil Temperature 77 °C 100 °C 50 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.81 L. Suggest reducing initial water volume to 45.4 L and adding 10.41 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.21 L. Suggest reducing strike water volume to 37.71 L and adding 4.81 L sparge/top-off. 42.5
Strike water volume at mash thickness of 3.7 L/kg 42.5
Mash volume with grains 50.2
Grain absorption losses -11.7
Remaining sparge water volume (equipment estimates 25.5 L) 23.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 55.8 L) 54
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 50.4 L) 51
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.6 L) 50
Total: 66.2  
Equipment Profile Used: System Default
 
Notes

Using up some stock of grains and hops to get an English Best Bitter but with a bit of a hit from the hops and the alcohol level. Tweaked the water profile to match light and hoppy. Also the BU GU between 0.5 and 1.

Using Kveik Slurrey from brew 54a a low alcohol beer brewed from re-used grains from 54. Nov 24.

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  • Last Updated: 2025-02-18 22:42 UTC