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Best Bitter V2

Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.55 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Friday April 21st 2023

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (tinseth):

32.8

SRM (morey):

9.5

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 20°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Crisp Malting - Finest Maris Otter3.5 kg Finest Maris Otter	36.8	2.4	90.4%
100 g	German - CaraMunich III100 g CaraMunich III	34	57	2.6%
150 g	Crisp Malting - Torrefied Wheat150 g Torrefied Wheat	36.8	3	3.9%
100 g	Crisp Malting - Crystal Extra Dark - 120L100 g Crystal Extra Dark - 120L	35	120	2.6%
20 g	German - Carafa III20 g Carafa III	32	535	0.5%
3,870 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Charles Faram - WGV20 g WGV Hops	Leaf/Whole	7.5	Boil	60 min	18.82	18.2%
30 g	Charles Faram - WGV30 g WGV Hops	Leaf/Whole	7.5	Boil	15 min	14.01	27.3%
60 g	Charles Faram - WGV60 g WGV Hops	Leaf/Whole	7.5	Boil	0 min		54.5%
110 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
110 g	Charles Faram - WGV (Leaf/Whole) 110 g WGV (Leaf/Whole) Hops		32.83	100%
110 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.5 L		Infusion	--	64 °C	90 min
10 L		Sparge	--	70 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	10 min.
0.50 tbsp	Wyeast Nutrient	Water Agt	Boil	10 min.
1 each	Campden Tablets	Water Agt	Mash	--

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
118.5	4	21	76.1	188	26.1
Mash Chemistry and Brewing Water Calculator

Notes

1.5L yeast starter, cold crash and discard most of it

Pitch at 18, let rise to 20, increase to 22 when fermentation slows

Last Updated and Sharing

232

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Brews

Public: Yup, Shared
Last Updated: 2024-02-10 08:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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View Recipe

Best Bitter V2

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