Best Bitter - Beer Recipe - Brewer's Friend

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Best Bitter

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Backcrack
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday January 2nd 2019
1.047
1.011
4.8%
32.7
11.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 86.5%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 5.4%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 2.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5.4%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 60 min 23.28 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Boil 30 min 8.95 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Boil 1 min 0.5 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.25 g Calcium Chloride Water Agt Mash 1 hr.
3.75 g Gypsum Water Agt Mash 1 hr.
1.78 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.41 gal Full volume BIAB Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Full volume BIAB. Dough in at 156 to reach mash temp of 151 for 1 hr.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-27 20:22 UTC