Bachelor Bitter - Beer Recipe - Brewer's Friend

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Bachelor Bitter

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Post Boil Size: 18 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.deschutesbrewery.com/beer/bachelor-bit
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Tuesday October 31st 2017
1.060
1.017
5.7%
49.3
16.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb American - Pale 2-Row30 lb Pale 2-Row 37 1.8 78.9%
7 lb American - Caramel / Crystal 80L7 lb Caramel / Crystal 80L 33 80 18.4%
1 lb American - Wheat1 lb Wheat 38 1.8 2.6%
38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
77 g Galena77 g Galena Hops Leaf/Whole 13 First Wort 60 min 39.85 32.1%
39 g Willamette39 g Willamette Hops Pellet 4.6 Boil 30 min 5.49 16.3%
39 g East Kent Goldings39 g East Kent Goldings Hops Pellet 5.1 Boil 15 min 3.93 16.3%
85 g East Kent Goldings85 g East Kent Goldings Hops Pellet 5.1 Boil 0 min 35.4%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.67 each Whirfolic Fining Boil 5 min.
6.67 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.33 g Epsom Salt Water Agt Mash 1 hr.
6.67 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Yorkshire Square Ale Yeast WLP037
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 670 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5 g CaSO4 (gypsum) if using RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.1 gal Infusion -- 152 °F 60 min
12 gal 155 °F 155 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.82 gal (71.27 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.82 gal (23.27 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.29 gal (69.16 qt). Suggest reducing strike water volume to 8.96 gal (35.84 qt) and adding 5.29 gal (21.16 qt) sparge/top-off. 14.25 57  
Strike water volume at mash thickness of 1.5 qt/lb 14.25 57  
Mash volume with grains 17.29 69.2  
Grain absorption losses -4.75 -19  
Remaining sparge water volume (equipment estimates 8.57 g | 34.3 qt) 10.25 41  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.82 g | 71.3 qt) 19.5 78  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume (equipment estimates 16 g | 64 qt) 18 72  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18 g | 72 qt) 16 64  
Total: 24.5 98
Equipment Profile Used: System Default
 
Notes

This is a traditional-style English pub bitter that is only available on tap at the Bend brewpub. Features notes of caramel and is very earthy.

Pitch at 61 and ferment at 63

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  • Last Updated: 2020-02-04 16:52 UTC