Best Bitter - Beer Recipe - Brewer's Friend

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Best Bitter

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 65 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Wednesday October 2nd 2019
1.060
1.015
5.9%
118.6
7.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg New Zealand - Ale Malt8 kg Ale Malt 37.4 3.05 55.9%
3 kg New Zealand - Munich Malt3 kg Munich Malt 36.8 7.87 21%
3 kg Torrified Wheat3 kg Torrified Wheat 36 2 21%
0.30 kg New Zealand - Supernova Malt0.3 kg Supernova Malt 37.4 58.38 2.1%
14.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Green Bullet150 g Green Bullet Hops Pellet 12.4 Boil 60 min 90.46 27.3%
100 g Hort 4337100 g Hort 4337 Hops Pellet 9 Boil 10 min 15.87 18.2%
150 g Hort 4337150 g Hort 4337 Hops Pellet 9 Whirlpool 0 min 12.27 27.3%
150 g Hort 4337150 g Hort 4337 Hops Pellet 9 Dry Hop 7 days 27.3%
550 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 0 min.
20 g Gypsum Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 405 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96.5 12.9 13.7 67.7 159.2 7.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Overnight mash Infusion 60 °C 60 °C 900 min
20 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.7 L. Suggest reducing initial water volume to 45.4 L and adding 17.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.34 L. Suggest reducing strike water volume to 35.96 L and adding 6.94 L sparge/top-off. 42.9
Strike water volume at mash thickness of 3 L/kg 42.9
Mash volume with grains 52.3
Grain absorption losses -14.3
Remaining sparge water volume (equipment estimates 35 L) 47.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.7 L) 75
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 55.8 L) 65
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 64.3 L) 55
Total: 90.2  
Equipment Profile Used: System Default
 
Notes

Short and SHoddy

Over night mash
30 min boil
Hot cube cooling in fridge

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  • Public: Yup, Shared
  • Last Updated: 2019-12-05 23:34 UTC