Burgy Bitter 2019 - Beer Recipe - Brewer's Friend

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Burgy Bitter 2019

130 calories 15.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday September 12th 2017
1.039
1.013
3.4%
31.1
8.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 86.5%
1 lb United Kingdom - Carastan Light (15L)1 lb Carastan Light (15L) 35 15 7.2%
8 oz United Kingdom - Extra Dark Crystal 120L8 oz Extra Dark Crystal 120L 33 120 3.6%
6 oz Torrified Wheat6 oz Torrified Wheat 36 2 2.7%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 22.13 42.9%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 20 min 8.94 28.6%
2 oz Yakima Chief Hops - Cascade LupuLN2 (Cryo)2 oz Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Boil 0 min 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.77 ml Phosphoric acid Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Premium Bitter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.26 Volumes
 
Target Water Profile
13615
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.34 gal (53.38 qt). Suggest reducing initial water volume to 10.89 gal (43.56 qt) and adding 1.34 gal (5.38 qt) sparge/top-off. 12.23 48.9  
Heat water added to kettle (equipment estimates 8.5 g | 34 qt) 12.23 48.9  
Mash volume with grains (equipment estimates 8.5 g | 34 qt) 13.34 53.4  
Grain absorption losses (steeping) -1.73 -6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27.1 qt) 10.5 42  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume 5 20  
Top off amount 5 20  
Going into fermentor 10 40  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 17.23 68.9
Equipment Profile Used: System Default
 
Notes

22gr Abbey yeast

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  • Last Updated: 2019-08-29 12:30 UTC