(not so) Ordinary Bitter #2 - Beer Recipe - Brewer's Friend

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(not so) Ordinary Bitter #2

107 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 65 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Paolo Bosco
Calories: 107 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Tuesday July 16th 2013
1.035
1.010
3.4%
31.2
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg United Kingdom - Golden Promise3.2 kg Golden Promise 37 3 92.5%
260 g United Kingdom - Crystal 90L260 g Crystal 90L 33 90 7.5%
3.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Yakima Chief Hops - US Golding35 g US Golding Hops Pellet 4.5 Boil 60 min 20.47 50%
20 g Yakima Chief Hops - US Golding20 g US Golding Hops Pellet 4.5 Boil 30 min 8.99 28.6%
15 g Yakima Chief Hops - US Golding15 g US Golding Hops Pellet 4.5 Aroma 5 min 1.75 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Citric Acid Water Agt Mash 80 min.
5 g Epsom Water Agt Mash 80 min.
1.50 g Calcium Chloride Water Agt Boil 80 min.
4 g Irish Moss Fining Boil 15 min.
0.50 g WLN1000 Other Boil 15 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 1.4 Volumes
 
Target Water Profile
Amber Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 15 10 50 110 45
Vigevano Tap Water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.8 L Mash In, Saccharification Rest Infusion -- 67 °C 60 min
Mash Out Temperature -- 78 °C 10 min
7.4 L Citric Acid: 2.5gr Fly Sparge -- 78 °C --
Starting Mash Thickness: 6.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.3 L/kg 21.8
Mash volume with grains 24.1
Grain absorption losses -3.5
Remaining sparge water volume 8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 25.7
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 19.2 L) 23
Estimated amount in fermentor 23
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Starter: 0.5L

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  • Last Updated: 2016-03-09 17:47 UTC