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Bitter

132 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Classic Styles
Calories: 132 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday January 22nd 2015
1.040
1.011
3.8%
30.7
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb United Kingdom - Pale 2-Row1.5 lb Pale 2-Row 38 2.5 91.3%
1.50 oz United Kingdom - Extra Dark Crystal 120L1.5 oz Extra Dark Crystal 120L 33 120 5.7%
0.80 oz American - Special Roast0.8 oz Special Roast 33 50 3%
26.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Kent Goldings5 g Kent Goldings Hops Pellet 5 Boil 60 min 20.65 45.5%
3 g Kent Goldings3 g Kent Goldings Hops Pellet 5 Boil 30 min 9.52 27.3%
3 g Kent Goldings3 g Kent Goldings Hops Pellet 5 Boil 1 min 0.53 27.3%
11 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.72 2.9  
Mash volume with grains 0.85 3.4  
Grain absorption losses -0.21 -0.8  
Remaining sparge water volume (equipment estimates 2.25 g | 9 qt) 1.24 4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 1.96 7.8
Equipment Profile Used: System Default
 
Notes

Special Roast 50L

Use 5 grams of properly rehydrated dry yeast, 1 liquid yeast package, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55° F (11 to 13° C). Since this beer has a fairly light body, excessive carbon dioxide can make it seem extra thin, harsh, and hard to drink. With the right level of CO2, the body of the beer will be just right, and it won’t seem watery or harsh.

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  • Last Updated: 2015-01-22 17:40 UTC