Ironaler 2017 Best Bitter - Beer Recipe - Brewer's Friend

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Ironaler 2017 Best Bitter

133 calories 15.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 133 calories (Per 330ml)
Carbs: 15.2 g (Per 330ml)
Created: Wednesday May 24th 2017
1.043
1.013
4.0%
33.2
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 86.6%
0.18 kg American - Victory0.175 kg Victory 34 28 4.3%
0.13 kg American - Caramel / Crystal 60L0.125 kg Caramel / Crystal 60L 34 60 3.1%
0.20 kg German - Vienna0.2 kg Vienna 37 4 5%
0.04 kg American - Midnight Wheat Malt0.04 kg Midnight Wheat Malt 33 550 1%
4.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Northern Brewer36 g Northern Brewer Hops Pellet 4.9 Boil 60 min 27.19 38.7%
28.50 g East Kent Goldings28.5 g East Kent Goldings Hops Pellet 5.1 Boil 15 min 5.98 30.6%
28.50 g East Kent Goldings28.5 g East Kent Goldings Hops Pellet 5.1 Boil 0 min 30.6%
93 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
20 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.1
Mash volume with grains 8.7
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 25 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

actually throwing in a 002 and the 017 to prevent stalling (old yeast)

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  • Last Updated: 2017-06-09 03:26 UTC