2019 Burlington Bitter - Beer Recipe - Brewer's Friend

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2019 Burlington Bitter

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Stretch
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Sunday April 14th 2019
1.055
1.012
5.6%
54.4
8.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 92.1%
0.08 kg United Kingdom - Crystal 30L0.075 kg Crystal 30L 34 30 1.3%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 27 4.2%
0.08 kg United Kingdom - Crystal 50L0.075 kg Crystal 50L 34 50 1.3%
0.08 kg United Kingdom - Crystal 90L0.075 kg Crystal 90L 33 90 1.3%
5.98 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 12 Boil 60 min 42.23 25.9%
25 g Challenger25 g Challenger Hops Pellet 6 Boil 10 min 5.47 18.5%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 2.6 Boil 10 min 2.37 18.5%
25 g Challenger25 g Challenger Hops Pellet 6 Boil 5 min 3.01 18.5%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 2.6 Boil 5 min 1.3 18.5%
135 g / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Higgins, ACT, Australia 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 1 3 3 1 40
10g gypsum, 5g cacl2, 2g table salt, 2g epsom

pH 5.34, RA -63
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 66 °C 60 min
13 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 17.3
Mash volume with grains 21.3
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 21.9 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.4 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 26
Going into fermentor 26
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Monday 22 April grainfather, grain not conditioned, 26 litres @ 14 brix=1.055 into fermenter at 30C. into ice bath, pitched 1 litre starter decanted of burlington, had been started wed night and crashed thurs night at 23c with 60 sec o2.

Bubbling started w/i 4 hours. Tues 7 am 17.5 C, bubbling strong.
Tues pm 18.5c, wed pm 20.5c, 10 brix=1.023, thurs am 20.8C, 9 brix=1.019. 7 brix =1.012 after 8 days.
7 may, 16 days, kegged 19 litres, bottled 6.3 litres with 21g sucrose to 1.7 vols. Keg to Club meeting 5 June 2019.

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  • Last Updated: 2019-06-05 22:40 UTC