English Bitter - Beer Recipe - Brewer's Friend

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English Bitter

167 calories 19.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.185 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Thursday February 7th 2019
1.050
1.016
4.6%
6.9
5.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Golden Light6 lb LME Golden Light 37.6 4 75%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 12.5%
0.50 lb Briess - Pale Ale Malt 2-Row0.5 lb Pale Ale Malt 2-Row 36.8 3.5 6.3%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 6.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz styrian celia1 oz styrian celia Hops Pellet 1.8 Boil at 202 °F 60 min 4.25 50%
0.50 oz Styrian Celia0.5 oz Styrian Celia Hops Pellet 1.8 Boil at 202 °F 30 min 1.63 25%
0.50 oz Styrian Celia0.5 oz Styrian Celia Hops Pellet 1.8 Boil at 202 °F 15 min 1.05 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 tsp Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
0.50 tsp Epsom Salt Water Agt Boil 1 hr.
0.20 tsp Gypsum Water Agt Boil 1 hr.
0.10 tsp Table Salt Water Agt Boil 1 hr.
1 each Whirlfloc Water Agt Boil 20 min.
2 tsp Yeast Nutrient Water Agt Primary 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Steeping -- 170 °F 75 min
0.5 gal Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.83 g | 11.3 qt) 2.76 11  
Mash volume with grains (equipment estimates 2.83 g | 11.3 qt) 2.92 11.7  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.49 2  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.76 27
Equipment Profile Used: System Default
 
Notes

Added yeast nutrients to primary (as wort cooled) to balance expired and frozen imperial yeast.

Hydrometer test @ 5 days, 8 days

Repeat 2-3 day testing until hydrometer readings match to test fermentation timeline.

Additional 2 days at +2℉ from primary fermentation temperature for diacetyl rest.



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  • Last Updated: 2020-03-25 14:21 UTC