Double Bitter - Beer Recipe - Brewer's Friend

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Double Bitter

328 calories 30.4 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Eric
Calories: 328 calories (Per 330ml)
Carbs: 30.4 g (Per 330ml)
Created: Monday March 28th 2016
1.106
1.022
11.0%
67.5
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Pale 2-Row6 kg Pale 2-Row 38 2.5 69.9%
0.42 kg German - Carapils0.415 kg Carapils 35 1.3 4.8%
0.50 kg United Kingdom - Crystal 70L0.5 kg Crystal 70L 34 70 5.8%
1.30 kg German - Pilsner1.3 kg Pilsner 38 1.6 15.1%
0.37 kg Organic Extra Pale0.37 kg Organic Extra Pale 35 1.8 4.3%
8.59 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 15 Boil 60 min 25.1 7.5%
17 g Styrian Goldings17 g Styrian Goldings Hops Pellet 5.5 Boil 45 min 8.45 7.5%
28 g Cascade28 g Cascade Hops Leaf/Whole 7 Boil 20 min 10.62 12.4%
28 g Crystal28 g Crystal Hops Leaf/Whole 4.3 Boil 20 min 6.53 12.4%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Boil 10 min 8.59 12.4%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Boil 5 min 4.73 12.4%
28 g Cascade28 g Cascade Hops Leaf/Whole 7 Boil 5 min 3.5 12.4%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Aroma 0 min 12.4%
24 g Crystal24 g Crystal Hops Leaf/Whole 4.3 Dry Hop 4 days 10.6%
226 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 72g - 16 liters       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L -- -- 65 °C 75 min
18 L -- -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 31.3
Mash volume with grains 37
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 3.9 L) 2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 19
Going into fermentor 19
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Ferment: 2016-03-29
Secondary: 2016-04-07 (Dry Hop)
Bottling: 2016-04-11

FG: 1.090
OG: 1.021
ABV: 9.2%
16 liters

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  • Last Updated: 2016-10-11 15:42 UTC