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Modern Best Bitter

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 212.4 (Per 500ml)
Carbs: 20.5 g (Per 500ml)

Created: Tuesday January 24th 2023

Timothy Taylor's Boltmaker

by Endre

OG: 1.042 FG: 1.011 ABV: 4.1% IBU: 30

Harvey's Best Clone

by Kinglucky

OG: 1.043 FG: 1.012 ABV: 4.1% IBU: 29

1959 Whitbread Pale Ale

by ACBEV

OG: 1.041 FG: 1.010 ABV: 4.0% IBU: 28

Original Gravity:

1.044

Final Gravity:

1.013

ABV (standard):

4.0%

IBU (tinseth):

27.0

EBC (ebcmorey):

19.7

Mash pH

5.5

Cost £

10.29

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Brew Log History

Target 21°C

OG: 1.046
Attenuation: 77.60%

Calories: 212.4 / 500ml
Carbs: 20.5 g / 500ml

Readings: 0

Device Filter

Feb 02, 2023 ^to Feb 10, 2023

Last Updated: 2 years ago from Brewlog

Pre-Boil Gravity

n/a °C

1.041

n/a

Brew Day Complete

19 °C

1.046

n/a

Fermentation Complete

Fermentation complete. Sample tasted ok. A little homebrewy and slightly dry. Increase pressure to 10psi and crash temp to 4C

22 °C

1.010

n/a

Packaged

Closed gravity transfer from All Rounder to corny keg No.1

4 °C

1.010

n/a

Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
4.14 kg	Crisp Malting - Finest Maris Otter4.14 kg Finest Maris Otter	£ 1.06 / kg £ 4.39	38	6	90%
230 g	Crisp Malting - Crystal Extra Light EBC100230 g Crystal Extra Light EBC100	£ 1.84 / kg £ 0.42	33.1	99.99	5%
230 g	Crisp Malting - Crystal 60L230 g Crystal 60L	£ 1.46 / kg £ 0.34	33.1	249.99	5%
4,600 g / £ 5.15

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
13 g	Harlequin13 g Harlequin Hops	£ 0.06 / g £ 0.78	Pellet	10.4	Boil at 100 °C	60 min	17.55	17.8%
20 g	Cascase (UK)20 g Cascase (UK) Hops	£ 0.03 / g £ 0.60	Pellet	5.1	Boil at 100 °C	10 min	4.8	27.4%
20 g	Mystic20 g Mystic Hops	£ 0.05 / g £ 1.00	Pellet	6	Whirlpool at 80 °C	20 min	1.69	27.4%
20 g	Harlequin20 g Harlequin Hops	£ 0.06 / g £ 1.20	Pellet	10.4	Whirlpool at 80 °C	20 min	2.93	27.4%
73 g / £ 3.58

Show Summary View

Amount	Variety	Cost	IBU	Bill %
33 g	Harlequin (Pellet) 33 g Harlequin (Pellet) Hops	£ 0.06 / g £ 1.98	20.48	45.2%
20 g	Cascase (UK) (Pellet) 20 g Cascase (UK) (Pellet) Hops	£ 0.03 / g £ 0.60	4.8	27.4%
20 g	Mystic (Pellet) 20 g Mystic (Pellet) Hops	£ 0.05 / g £ 1.00	1.69	27.4%
73 g / £ 3.58

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.5 L	69.2C strike water	Strike	69.2 °C	62 °C	60 min
3.3 L	78C top-up	Top Off	78 °C	78 °C	--
14.8 L	78C sparge	Batch Sparge	80 °C	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Irish Moss	£ 0.05 / g £ 0.03	Fining	Boil	10 min.
1.30 g	Epsom Salt	£ 0.02 / g £ 0.02	Water Agt	Mash	0 min.
5 g	Calcium Chloride (anhydrous)	£ 0.01 / g £ 0.07	Water Agt	Mash	0 min.
4 g	Gypsum	£ 0.01 / g £ 0.04	Water Agt	Mash	0 min.
0.50 g	Lactic acid	£ 0.04 / ml £ 0.02	Water Agt	Mash	0 min.
5 g	Gelatin	£ 0.04 / g £ 0.18	Fining	Primary	0 min.
3 each	Yeast Nutrient Part I	£ 0.15 / tsp £ 0.44	Other	Boil	10 min.
1 each	Yeast Nutrient Part 2		Other	Boil	10 min.
£ 0.80

Yeast

Wyeast - Whitbread Ale 1099

Amount:	1 Each	Cost:	£ 0.76 / each £ 0.76
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required