Patrick Bateman - Beer Recipe - Brewer's Friend

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Patrick Bateman

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 90 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 39 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: British Real Ale 3rd Edition
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Tuesday August 6th 2019
1.046
1.008
4.9%
18.7
10.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg United Kingdom - Maris Otter Pale5.1 kg Maris Otter Pale 38 3.75 73%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 3.6%
48 g Crisp Malting - Black48 g Black 34.5 600 0.7%
990 g Corn Sugar - Dextrose990 g Corn Sugar - Dextrose 42 0.5 14.2%
600 g Crisp Malting - Caramalt 15L600 g Caramalt 15L 32.7 17.5 8.6%
6,988 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 16.95 66.7%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 3.2 Boil 15 min 1.74 33.3%
45 g / £ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Snrub Water
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
Infusion -- 66 °C 90 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 12
Mash volume with grains 16
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 37 L) 33.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 42.8 L) 39
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 34 L) 36
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 36 L) 34
Total: 45.3  
Equipment Profile Used: System Default
"Patrick Bateman" Ordinary Bitter beer recipe by British Real Ale 3rd Edition. All Grain, ABV 4.93%, IBU 18.69, SRM 10.48, Fermentables: (Maris Otter Pale, Crystal 60L, Black, Corn Sugar - Dextrose, Caramalt 15L) Hops: (Challenger, Styrian Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2019-08-11 09:19 UTC