HKLR - Bitter - Beer Recipe - Brewer's Friend

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HKLR - Bitter

124 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 70 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 95 liters
Pre Boil Gravity: 8.6 °P (recipe based estimate)
Efficiency: 76% (brew house)
Source: TverBrewer
Calories: 124 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Friday September 30th 2016
10.1 °P
2.6 °P
4.0%
13.6
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Belgian - Pale Ale11 kg Pale Ale 38 3.4 80%
2.70 kg American - Caramel / Crystal 40L2.7 kg Caramel / Crystal 40L 34 40 19.6%
0.05 kg Belgian - Roasted Barley0.05 kg Roasted Barley 30 575 0.4%
13.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 70 min 6.8 16.7%
200 g Fuggles200 g Fuggles Hops Pellet 4.5 Whirlpool 20 min 6.75 83.3%
240 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 87.85 L. Suggest reducing initial water volume to 45.4 L and adding 42.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.08 L. Suggest reducing strike water volume to 36.33 L and adding 18.68 L sparge/top-off. 55
Strike water volume at mash thickness of 4 L/kg 55
Mash volume with grains 64.1
Grain absorption losses -13.8
Remaining sparge water volume (equipment estimates 47.5 L) 54.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 87.9 L) 95
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 81
Hops absorption losses (whirlpool, hop stand) -1
Going into fermentor 80
Total: 109.7  
Equipment Profile Used: System Default
 
Notes

Water - very soft, proud of their use of Cornish water
Malt - A lot of Simpsons Pale Malt, Crystal 120'l and 1000'l black malt around the place
Mashing - Mash low! 64c tops was what i recall he said, he also commented that my 67c Pale ale mash temp was "too f*ing high!"
Hops - Hops mostly added late on, he said their three main hops were Aurora, Northdown and Hallertau which they balance depending on harvest etc, but there was lots of Perle around also.
Yeast - Its the old Morrells Brewery yeast, they are the sole users/holders of it now. I think he said it was a whitbread derivative, which makes sense as he said it was highly flocculent.
Fermentation - hot! 25c was what he told me, which makes sense why the beer tastes so dam fruity! 5 days then 7 conditioning, obviously thats done in huge volumes so not much help. But they do use square fermenters (like Black sheep) and condition under pressure.

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  • Last Updated: 2017-01-11 17:05 UTC