TBM Bigger Bitter - Beer Recipe - Brewer's Friend

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TBM Bigger Bitter

196 calories 21.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 25 gallons
Efficiency: 78% (brew house)
Calories: 196 calories (Per 16oz)
Carbs: 21.1 g (Per 16oz)
Created: Friday November 16th 2012
1.059
1.016
5.6%
27.7
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb United Kingdom - Maris Otter Pale40 lb Maris Otter Pale 38 3.75 90.9%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 4.5%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 4.5%
44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5.8 Boil 60 min 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.8 Boil 20 min 25%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.8 Boil 5 min 25%
8 oz / $ 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
 
Target Water Profile
willoughby
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 9 13 22 28 99
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 saccrification Temperature -- 151 °F 60 min
100 1 tsp. lactic acid added ph 6.2 Fly Sparge -- 170 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.8 gal (95.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.8 gal (47.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.77 gal (91.08 qt). Suggest reducing strike water volume to 8.48 gal (33.92 qt) and adding 10.77 gal (43.08 qt) sparge/top-off. 19.25 77  
Strike water volume at mash thickness of 1.75 qt/lb 19.25 77  
Mash volume with grains 22.77 91.1  
Grain absorption losses -5.5 -22  
Remaining sparge water volume (equipment estimates 10.3 g | 41.2 qt) 11.5 46  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.8 g | 95.2 qt) 25 100  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 22 88  
Going into fermentor 22 88  
Total: 30.75 123
Equipment Profile Used: System Default
 
Notes

Recirculated for the entire mash. Low heat applied to MLT and slowly raised temp. Cut fire at 152°. Temp raised to 154 and then slowly dropped back down. Eff up to 78%
end running's were 1.010
Added 1 tsp. Lactic acid to the 25 gallons of sparge water.

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  • Last Updated: 2012-12-09 13:27 UTC