GB Bitter - Beer Recipe - Brewer's Friend

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GB Bitter

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 11.7 gallons (fermentor volume)
Pre Boil Size: 13.35 gallons
Post Boil Size: 12.23 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Deschutes
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Saturday December 1st 2018
1.045
1.012
4.4%
35.1
10.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 93.2%
1 lb United Kingdom - Crystal 15L1 lb Crystal 15L 34 15 5.2%
4 oz United Kingdom - Crystal 45L4 oz Crystal 45L 34 45 1.3%
1 oz United Kingdom - Chocolate1 oz Chocolate 34 425 0.3%
19.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 45 min 22.62 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 6.09 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.19 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 3.2 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Sparge 1 hr.
6.50 g Gypsum Water Agt Mash 1 hr.
7.50 g Gypsum Water Agt Sparge 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Sparge 1 hr.
30.39 ml Phosphoric acid Water Agt Mash 1 hr.
0.18 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.8 gal 166 °F 152 °F 60 min
Starting Mash Thickness: 1.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.35 gal (53.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.35 gal (5.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.15 qt/lb 5.55 22.2  
Mash volume with grains 7.1 28.4  
Grain absorption losses -2.41 -9.7  
Remaining sparge water volume 10.46 41.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13.35 53.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11.74 g | 47 qt) 12.23 48.9  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.19 g | 48.8 qt) 11.7 46.8  
Total: 16.01 64.1
Equipment Profile Used: System Default
"GB Bitter" Best Bitter beer recipe by Deschutes. All Grain, ABV 4.42%, IBU 35.1, SRM 10.46, Fermentables: (Maris Otter Pale, Crystal 15L, Crystal 45L, Chocolate) Hops: (Nugget, Willamette, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2021-09-12 00:39 UTC