Best Bitter Version 1-1 - Beer Recipe - Brewer's Friend

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Best Bitter Version 1-1

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Full Monty British Pale Ale: 2014 NHC Category 8 E
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Saturday February 6th 2016
1.053
1.012
5.3%
46.2
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.18 lb American - Caramel / Crystal 20L0.18 lb Caramel / Crystal 20L 35 20 6.8%
1.83 lb United Kingdom - Pearl1.83 lb Pearl 37 2.1 69.1%
0.23 lb American - Vienna0.23 lb Vienna 35 4 8.7%
0.23 lb German - CaraRed0.23 lb CaraRed 34 20 8.7%
0.18 lb American - Red Wheat0.18 lb Red Wheat 38 2.5 6.8%
2.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz East Kent Goldings0.17 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.8 42.5%
0.23 oz Northern Brewer0.23 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 37.43 57.5%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 0 0 0 307 3
4g Gyspum
1g Calcium Chloride
2.4g RO Water
pH 5.5 (room temp) == 5.2 (mash temp)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.99 4  
Mash volume with grains 1.21 4.8  
Grain absorption losses -0.33 -1.3  
Remaining sparge water volume (equipment estimates 2.2 g | 8.8 qt) 1.59 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.62 g | 10.5 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.1 4.4  
Going into fermentor 1.1 4.4  
Total: 2.58 10.3
Equipment Profile Used: System Default
 
Notes

2014 NHC Category 8 English Pale Ale Full Monty British Pale Ale Special/Best/Premium Bitter
Dennis Collins, Knoxfille, TN
For 6.5 US gallons
8.0 lbs Fawcett Pearl malt
1.0 Vienna malt 1.0 CaraRed malt
1.0 60 L crystal malt
8.0 oz 20L crystal malt
8.0 oz wheat malt

<br />

1.0 oz Wye Challenger pellets @ 60 minutes 0.75 Goldings pellets @ 15 minutes

	<br />

Wyeast 1028 London Ale yeast
CO2: 2.3 vols
Primary Fermentation: 14 days at 68 F Secondary Fermentation: 14 days at 68 F Original Specific Gravity: 1.053
Final Specific Gravity: 1.010

Boiling Time: 60 minutes

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  • Last Updated: 2016-02-06 23:31 UTC