David Brent Bitter - Beer Recipe - Brewer's Friend

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David Brent Bitter

146 calories 16.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 74% (brew house)
Source: KingBrianI (HBT)
Calories: 146 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Tuesday September 15th 2015
1.044
1.013
4.1%
34.6
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 lb United Kingdom - Maris Otter Pale7.7 lb Maris Otter Pale 38 3.75 87.8%
8 oz United Kingdom - Amber8 oz Amber 32 27 5.7%
7 oz United Kingdom - Dark Crystal 80L7 oz Dark Crystal 80L 33 80 5%
2.10 oz United Kingdom - Chocolate2.1 oz Chocolate 34 425 1.5%
140.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Northern Brewer0.8 oz Northern Brewer Hops Pellet 9.9 Boil 60 min 31.14 61.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.9 Boil 10 min 3.49 38.5%
1.30 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt not sure avbout 1.25 Infusion -- 151 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.74 11  
Mash volume with grains 3.44 13.8  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 5.65 g | 22.6 qt) 5.41 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.15 32.6
Equipment Profile Used: System Default
 
Notes

1 Qt starter
Ferm sched:

Pitch yeast at 64 and let rise to 68 naturally. Hold at 68 until SG is around 1.020 then drop temp back to 64. When SG is 1.011 or so I will drop the temp to 44 degrees and hold for a week or so. Hopefully the diacetyl isn't too crazy. I'm hoping to capture a bit in order to get that tofee/butterscotch thing going, but I'm hoping to stay away from the fake butter. After the 44 degree "lager" I'll keg and transfer the keg straight to the kegerator where I'll carb it and hopefully drink it after a weeks time. Total time from grain to glass should be around 3 weeks.

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  • Last Updated: 2015-09-15 23:59 UTC