STRONG BITTER - Beer Recipe - Brewer's Friend

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STRONG BITTER

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Source: VITOR
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday October 17th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale 38 3.75 90.9%
0.40 kg American - Caramel / Crystal 40L0.4 kg Caramel / Crystal 40L 34 40 7.6%
0.08 kg German - Carafa I0.08 kg Carafa I 32 340 1.5%
5.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Admiral20 g Admiral Hops Pellet 14.5 Boil 60 min 36.29 28.6%
15 g Challenger15 g Challenger Hops Pellet 8.5 Aroma 0 min 21.4%
20 g Admiral20 g Admiral Hops Pellet 14.5 Aroma 0 min 28.6%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Whirlpool 0 min 1.53 21.4%
70 g / $ 0.00
Priming
Method: sucrose       Amount: 111.1 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 74 °C 67 °C 60 min
20.1 L Top Off 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 18.4 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.1 L) 22.7
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.6 L) 22
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

INICIAR A FERMENTAÇÃO EM 18°C POR 7 DIAS
COLD CRASH 3 DIAS 0° C 3 DIAS
DEIXAR 15 DIAS NA GARRAFA POR 15 DIAS A 5°C

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  • Last Updated: 2020-02-21 18:15 UTC