Blues Bitter - Beer Recipe - Brewer's Friend

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Blues Bitter

108 calories 9.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 79% (brew house)
Source: David Pickett
Calories: 108 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Wednesday November 8th 2017
1.036
1.006
3.8%
29.6
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,790 g United Kingdom - Maris Otter Pale2790 g Maris Otter Pale 38 8.51 88.6%
310 g Cane Sugar310 g Cane Sugar 46 9.8%
50 g Rice Hulls50 g Rice Hulls 0 1.6%
3,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.70 g Fuggles12.7 g Fuggles Hops Leaf/Whole 6.4 Boil 60 min 9.83 33.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 5.92 Boil 60 min 10.02 37.1%
11 g Challenger11 g Challenger Hops Leaf/Whole 7.3 Boil 60 min 9.71 29.2%
37.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 10 min.
5 g Protofloc Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Crossmyloof Real Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Denton Manchester tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 32 20 50 24
Gypsum - 1.4g
Epsom Salts - 1.9g
Table salt - 0.7g
Baking Soda - 0.6g

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=4QRRC2Q
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.15 L Dough in Temperature -- 66 °C 90 min
10.15 L Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 9.9
Mash volume with grains 11.8
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 22.5 L) 21.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Based on Thwaites Bitter which uses 45% Maris Otter, 45% Pipkin pale malt and 10% sugar.

10 days in the bottle. Not too good. Thin and under carbonated with a dry finish. Yellow colour (like cider or urine) Sweet malt on the nose. Maybe a slight hint of infection, or it may be because it is very fresh. Slightly bitter. Totally underwhelming beer.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-16 21:50 UTC