English Bitter with Emma - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

English Bitter with Emma

142 calories 16.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday November 11th 2019
1.046
1.014
4.2%
41.4
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.84 kg Crisp Malting - Finest Maris Otter2.84 kg Finest Maris Otter 38 3 82.1%
0.52 kg United Kingdom - Crystal 55L0.52 kg Crystal 55L 34 55 15%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 2.9%
3.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Fuggles45 g Fuggles Hops Pellet 5.9 Boil 30 min 35.26 45%
30 g Fuggles30 g Fuggles Hops Pellet 5.9 Boil 5 min 6.1 30%
25 g Fuggles25 g Fuggles Hops Pellet 5.9 Dry Hop at 15 °C 0 days 25%
100 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Reverse Osmosis with henley water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.8
Mash volume with grains 16.1
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 9.7 L) 8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.2 L) 18
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 16
Going into fermentor 16
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

pumped into corny keg at 100 C and left to cool overnight outside at approx 6 C

pitched malt miller NBS classic english ale yeast at around 17 C

Last Updated and Sharing
 
254
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-11 21:27 UTC