Quick Bitter (Mr Beer method) - Beer Recipe - Brewer's Friend

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Quick Bitter (Mr Beer method)

141 calories 14.1 g 12 oz
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Beer Stats
Method: Extract
Style: Best Bitter
Boil Time: 60 min
Batch Size: 2.625 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.015 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday February 28th 2016
1.043
1.010
4.3%
34.2
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 33.3%
1 lb Liquid Malt Extract - Dark1 lb Liquid Malt Extract - Dark - (late boil kettle addition) 35 30 33.3%
1 lb Liquid Malt Extract - Light1 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 33.3%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 20 min 34.15 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.92 g | 15.7 qt) 2.67 10.7  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 3.99 g | 16 qt) 2.75 11  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.63 10.5  
Going into fermentor 2.63 10.5  
Total: 2.67 10.7
Equipment Profile Used: System Default
 
Notes

Bring 1 gallon filtered or bottled water to boil
Add 1 lb DME and stir until dissolved and foam is gone
Add hops
Boil 20 minutes total, adding LME in last 2 minutes - turn up heat while adding LME to maintain boiling temperature and stir well to avoid scorching.
Turn off heat after 20 minute boil and cool with 1.625 gallons (6.5 quarts) of chilled filtered or bottled water (in LBK).
Continue cooling in fridge until wort temp is 65-67 degrees.
Pitch 1 Packet S-04 yeast.
Ferment 1 week maintaining ambient temperature of 65 degrees.
Check gravity on day 6 and day 7 to ensure FG is reached.
If fermentation is done and yeast is clearing at 1 week, either place in fridge to cold crash overnight or leave 2-3 more days to compact yeast.
Carefully transfer to bottling bucket and prime with preferred method.
Maintain 72+ degree temperature for bottles during carb and within one week they should be fully carbed.

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  • Last Updated: 2017-03-07 13:43 UTC