Extraordinary Bitter - Beer Recipe - Brewer's Friend

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Extraordinary Bitter

116 calories 12.4 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: 28 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 116 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday January 18th 2017
1.038
1.010
3.7%
34.2
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Simpsons - Finest Pale Ale Golden Promise3.2 kg Finest Pale Ale Golden Promise 37 2.4 82.5%
30 g Joe White - Roasted Wheat Malt30 g Roasted Wheat Malt 29.9 524.06 0.8%
350 g Weyermann - Pale Wheat350 g Pale Wheat 36 2 9%
300 g Weyermann - CaraAroma300 g CaraAroma 36 140 7.7%
3,880 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 13.7 First Wort at 60 °C 90 min 22.67 22.2%
17 g Fuggles17 g Fuggles Hops Pellet 5.7 Boil 30 min 8.73 31.5%
10 g Fuggles10 g Fuggles Hops Pellet 5.7 Boil at 100 °C 12 min 2.8 18.5%
15 g Fuggles15 g Fuggles Hops Pellet 5.7 Dry Hop 5 days 27.8%
54 g / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1,000 Milliliters
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 178 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
16.5 L Underlet 16.6L to 20L mark at 69 C raise to 69 Strike 77 °C 66 °C 60 min
Raise to 72C Temperature 66 °C 72 °C 30 min
Raise to 77 Temperature 72 °C 77 °C 15 min
17.5 L 23L 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 10.1
Mash volume with grains 12.6
Grain absorption losses -3.9
Remaining sparge water volume 22.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 19.3 L) 25
Estimated amount in fermentor 25
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

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

Root shoot Crystal malt is crisp medium 240

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

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  • Last Updated: 2024-10-22 02:56 UTC