B B Special Best Bitter - Beer Recipe - Brewer's Friend

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B B Special Best Bitter

150 calories 11.3 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.4 liters
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.214 (recipe based estimate)
Efficiency: 70% (brew house)
Source: A H
Calories: 150 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Tuesday March 31st 2020
1.050
1.006
5.8%
42.6
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 38%
0.75 kg Cane Sugar0.75 kg Cane Sugar 46 0 19%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 12.7%
0.50 kg Muntons - Dark Crystal0.5 kg Dark Crystal 33 150 12.7%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 12.7%
0.20 kg Brown Sugar0.2 kg Brown Sugar - (late boil kettle addition) 45 15 5.1%
3.95 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 12.91 50%
35 g Target35 g Target Hops Pellet 11.5 Boil 60 min 29.7 50%
70 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Tablet Fining Boil --
 
Yeast
Muntons Premium Gold
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 16.4 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Treated Water from Wilne Reservoir, Draycott, Derbyshire UK
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Steeping 20 °C 68 °C 60 min
0.5 L Steeping 68 °C 75 °C 15 min
5 L Sparge 75 °C 75 °C 15 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 13.7 L) 12.3
Mash volume with grains (equipment estimates 13.7 L) 13.6
Grain absorption losses (steeping) -2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 12.8 L) 11.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 5.4
Top off amount 17.6
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Wort strained straight from boil.
Volume loss from hop absorption approx 0.5 Litres

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  • Last Updated: 2020-04-11 08:26 UTC