Boat Bitter - Beer Recipe - Brewer's Friend

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Boat Bitter

131 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Saturday April 28th 2018
1.043
1.009
4.4%
20.3
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 98.3%
0.07 kg Belgian - Special B0.07 kg Special B 34 115 1.7%
4.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g East Kent Goldings24 g East Kent Goldings Hops Pellet 5 Boil 60 min 17.19 50%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.12 25%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 0 min 25%
48 g / $ 0.00
 
Yeast
Wyeast - British Cask Ale 1026
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med/High
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reykjavik, Hlemmur
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 2 10 9 17
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Fly Sparge -- 65 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.2
Mash volume with grains 14.9
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.7 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 34  
Equipment Profile Used: System Default
"Boat Bitter" Best Bitter beer recipe by Glaps. All Grain, ABV 4.42%, IBU 20.3, SRM 6.82, Fermentables: (Maris Otter Pale, Special B) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2018-04-28 15:12 UTC