British Bitter - Beer Recipe - Brewer's Friend

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British Bitter

139 calories 16.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ARB
Calories: 139 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Wednesday April 29th 2020
1.042
1.013
3.9%
57.5
7.4
6.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb United Kingdom - Maris Otter Pale3.25 lb Maris Otter Pale 38 3.75 80.6%
2.50 oz United Kingdom - Crystal 60L2.5 oz Crystal 60L 34 60 3.9%
2.50 oz German - Vienna2.5 oz Vienna 37 4 3.9%
2.50 oz Flaked Barley2.5 oz Flaked Barley 32 2.2 3.9%
2.50 oz American - Aromatic Malt2.5 oz Aromatic Malt 35 20 3.9%
2.50 oz Briess - Flaked Maize2.5 oz Flaked Maize 40 0.5 3.9%
64.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Target0.5 oz Target Hops Pellet 11.5 Boil 75 min 52.13 50%
0.50 oz Progress0.5 oz Progress Hops Pellet 6.25 Boil 5 min 5.4 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Wisconsin Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
112.5 0 164 86.9 99.3 387.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.43 gal Strike 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.54 g | 18.2 qt) 3.75 15  
Mash volume with grains (equipment estimates 4.86 g | 19.5 qt) 4.08 16.3  
Grain absorption losses -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.79 g | 15.2 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Top off amount 1 4  
Volume into fermentor 2.5 10  
Total: 3.75 15
Equipment Profile Used: System Default
"British Bitter" Ordinary Bitter beer recipe by ARB. BIAB, ABV 3.91%, IBU 57.53, SRM 7.39, Fermentables: (Maris Otter Pale, Crystal 60L, Vienna, Flaked Barley, Aromatic Malt, Flaked Maize) Hops: (Target, Progress) Other: (Whirlfloc, Chalk, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2020-04-29 22:16 UTC