Bitteris - Beer Recipe - Brewer's Friend

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Bitteris

147 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Post Boil Gravity: 12.7 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday April 20th 2020
11.8 °P
3.6 °P
4.4%
36.9
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter 38 6.51 90.9%
0.50 kg United Kingdom - Crystal 70L0.5 kg Crystal 70L 34 185.3 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 8.5 Boil 60 min 31.24 66.7%
20 g Challenger20 g Challenger Hops Pellet 8.5 Boil 10 min 5.66 33.3%
60 g / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
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 22
Mash volume with grains (equipment estimates 23.6 L) 25.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.4 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Top off amount 2
Going into fermentor 29
Total: 37.4  
Equipment Profile Used: System Default
"Bitteris" Best Bitter beer recipe by Čok. All Grain, ABV 4.38%, IBU 36.9, SRM 18.31, Fermentables: (Finest Maris Otter, Crystal 70L) Hops: (Challenger)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-20 20:45 UTC