Extraordinary Bitter - Beer Recipe - Brewer's Friend

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Extraordinary Bitter

104 calories 11.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 79% (ending kettle)
Calories: 104 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)
Created: Wednesday January 18th 2017
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OG: 1.038 FG: 1.009 ABV: 3.8% IBU: 38

1.034
1.010
3.2%
34.7
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg Gladfield - Ale Malt2.75 kg Ale Malt 37.4 2.8 78.6%
375 g Weyermann - Pale Wheat375 g Pale Wheat 36 2 10.7%
375 g Gladfield - Dark Crystal Malt375 g Dark Crystal Malt 35.4 96.45 10.7%
3,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 13.7 First Wort at 60 °C 90 min 21.84 19.6%
15 g Fuggles15 g Fuggles Hops Pellet 5.7 Boil 30 min 8.09 26.8%
15 g Fuggles15 g Fuggles Hops Pellet 5.7 Boil at 100 °C 10 min 3.82 26.8%
15 g Fuggles15 g Fuggles Hops Pellet 5.7 Whirlpool at 80 °C 0 min 0.96 26.8%
56 g / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1,000 Milliliters
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Underlet 19L to 22.5L mark at 69 C raise to 69 Strike 77 °C 65 °C 60 min
Raise to 72C Temperature 66 °C 72 °C 30 min
Raise to 77 Temperature 72 °C 77 °C 15 min
17 L 17L at 78 C Fly Sparge 77 °C 78 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 9.1
Mash volume with grains 11.4
Grain absorption losses -3.5
Remaining sparge water volume 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 21.2 L) 25
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 24.9
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

water 15g gypsum, 5g epsom and 3g salt in 39L

Updated water to suit boil with lid on, loss 2L/hr

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  • Last Updated: 2025-01-16 00:23 UTC