Wheat English Bitter - Beer Recipe - Brewer's Friend

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Wheat English Bitter

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday April 7th 2017
1.053
1.014
5.1%
32.1
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - White Wheat2 lb White Wheat 40 2.8 18.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 9.1%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 9.1%
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 59.1%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 50 min 14.97 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 50 min 14.97 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.57 12.5%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Aroma 1 min 0.62 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Dry Hop 3 days 12.5%
4 oz / $ 0.00
 
Yeast
Wyeast - English Special Bitter 1768
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

1/2 tsp gypsum into 6.5 quarts water heat to 145F.
add crushed malt to water hold at 133F for 30 minutes do not let temp get below 128F over this time period.
Add 3 quarts of boiling water to achieve a temp of 152 - 155F.
Hold for 45 minutes stirring occasionally do not let drop below 149F.
Add boiling water to raise temp up to 158F for 15 minutes.
Add more boiling water to achieve a temp of 167F.
Stir mash for 2 minutes.
Use 170 F water with 1/2 tsp gypsum to sparge the malt.
Total boiling amount should be just under 6 gallons.
Bring to boil and add candi syrup, and boiling hops.
Boil for 40 minutes.
Add1/4 tsp irish moss and boil for 5 more minutes.
Add aroma hops and boil for 5 more minutes.
Chill wort, pour through strainer filled with bed of tettnanger whole leaf hops

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  • Last Updated: 2017-04-08 22:33 UTC