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British Ordinary Bitter aka BOB

Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 4.8 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 87% (ending kettle)
Source: Andrew Whitaker
Calories: 125 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Wednesday December 11th 2024

Bitter

OG: 1.038 FG: 1.010 ABV: 3.8% IBU: 33

Original Gravity:

1.038

Final Gravity:

1.011

ABV (standard):

3.6%

IBU (tinseth):

30.4

SRM (morey):

10.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Viking - Pale Ale Malt5 lb Pale Ale Malt	37	2.5	87%
0.25 lb	Briess - Special Roast0.25 lb Special Roast	33	40	4.3%
0.50 lb	Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L	34.5	120	8.7%
5.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Nugget0.5 oz Nugget Hops	Pellet	12.3	Boil	60 min	28.29	20%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.7	Boil	1 min	0.93	40%
1 oz	Willamette1 oz Willamette Hops	Pellet	5.7	Boil	1 min	1.13	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Nugget (Pellet)	28.29	20%
1 oz	Fuggles (Pellet)	0.93	40%
1 oz	Willamette (Pellet)	1.13	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Infusion	155 °F	152 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Gypsum		Water Agt	Mash	1 hr.
3 tsp	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 60 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Notes

Brewed via BIAB method on 12/12/2024.

Used 3 gams of CaSO4*2H2O (gypsum) and 2 tsp of lactic acid (88%). I also put in 2 metabisulfite tablets before mash.

2 tsp of lactic acid got the pH to 5.66. I added one more tsp to get the pH to 5.

Strike temp was 157.5 degrees F to reach a mash temp of 153 degrees F. Turned on eye to keep temp above 148 degrees F.

After one hour mash, I squeezed BIAB bag and was left with 19.5 liters of wort that read 8.5 Brix = 1.0338 g/L

After 1 hour boil, ~4.8 gallons of wort was cooled down to 80 degrees F and I pitched Lallemand Windsor British Yeast.

OG = 9.5 Brix = 1.038 g/L

By 12/14/24 fermentation was basically over.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-12-14 23:32 UTC

System Default

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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