Premium Bitter - Beer Recipe - Brewer's Friend

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Premium Bitter

126 calories 14.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Endre - Norway
Calories: 126 calories (Per 330ml)
Carbs: 14.2 g (Per 330ml)
Created: Monday November 13th 2017
1.041
1.012
3.9%
42.7
10.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 88.5%
0.23 kg United Kingdom - Dark Crystal 80L0.23 kg Dark Crystal 80L 33 80 6.2%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 5.4%
3.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Bramling Cross40 g Bramling Cross Hops Pellet 6.5 Boil 60 min 36.43 57.1%
20 g Challenger20 g Challenger Hops Pellet 6.5 Boil 15 min 4.86 28.6%
10 g Whitbread Golding10 g Whitbread Golding Hops Pellet 6 Boil 5 min 1.36 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp WLN1000 Other Boil 15 min.
2.50 g Whirlfloc Water Agt Boil 15 min.
0.50 ml Clarex Fining Primary 0 min.
1 tsp Gelatin (aq) Fining Kegging 0 min.
3 g Gypsum Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
4 g Gypsum Water Agt Sparge 45 min.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 45 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash
1g NaHCO3
2g CaSO4
2g CaCl2

Sparge
3g CaSO4
3g CaCl2

After boil
1g MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 64 °C 60 min
5 L Temperature -- 76 °C 15 min
16 L Fly Sparge -- 76 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.3
Mash volume with grains 11.8
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 23.4 L) 22.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Oxygenate wort to 12 ppm O2.
Pitch 180 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold until FG: 1.011.
Coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine

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  • Last Updated: 2021-10-19 17:18 UTC