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Bitter

220 calories 25 g 500 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jan Torstein
Calories: 220 calories (Per 500ml)
Carbs: 25 g (Per 500ml)
Created: Saturday September 15th 2018
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#27 Bergers Best Bitter

by John Petter Reinertsen

OG: 1.050 FG: 1.014 ABV: 4.7% IBU: 30

1.047
1.014
4.4%
29.0
15.7
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 78.9%
0.50 kg Finland - Crystal Malt 1000.5 kg Crystal Malt 100 35 38 9.9%
0.17 kg Finland - Chocolate Malt0.17 kg Chocolate Malt 31 338 3.4%
0.20 kg United Kingdom - Dextrine Malt0.2 kg Dextrine Malt 33 1.8 3.9%
0.20 kg Finland - Wheat Malt0.2 kg Wheat Malt 38 2 3.9%
5.07 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 4.3 Boil 60 min 23.86 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4.3 Boil 10 min 5.19 30%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.3 Boil 0 min 20%
100 g / kr 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.2
Mash volume with grains 18.6
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 22 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 35.5  
Equipment Profile Used: System Default
"Bitter" Best Bitter beer recipe by Jan Torstein. All Grain, ABV 4.43%, IBU 29.04, SRM 15.66, Fermentables: (Maris Otter Pale, Crystal Malt 100, Chocolate Malt, Dextrine Malt, Wheat Malt) Hops: (East Kent Goldings)
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  • Last Updated: 2023-10-01 18:10 UTC