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Blackberry Bitter - English Pale Ale

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Mike Todd - Stoney Creek Homebrewers
Hop Utilization: 82%
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Friday July 14th 2017

Original Gravity:

1.055

Final Gravity:

1.015

ABV (standard):

5.3%

IBU (tinseth):

33.7

SRM (morey):

9.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale	38	3.75	86.6%
12 oz	American - Caramel / Crystal 30L12 oz Caramel / Crystal 30L	34	30	6.2%
14 oz	American - Victory14 oz Victory	34	28	7.2%
194 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Bramling Cross1 oz Bramling Cross Hops	Pellet	6.5	First Wort	0 min	19.76	16.7%
1 oz	Bramling Cross1 oz Bramling Cross Hops	Pellet	6.5	Boil	10 min	6.51	16.7%
1.50 oz	Bramling Cross1.5 oz Bramling Cross Hops	Pellet	6.5	Boil	5 min	5.37	25%
2.50 oz	Bramling Cross2.5 oz Bramling Cross Hops	Pellet	6.5	Whirlpool at 170 °F	20 min	2.03	41.7%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Bramling Cross (Pellet)		33.67	100.1%
6 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.55 gal	Infusion	--	152 °F	75 min
5 gal	Sparge	--	168 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Epsom Salt	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
8 g	Gypsum	Water Agt	Mash	0 min.
1 each	Whirfloc	Fining	Boil	5 min.
0.50 tsp	Yeast Nutrient	Other	Boil	5 min.

Yeast

Imperial Yeast - A09 Pub

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Very High
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 231 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
50/50 distilled and softened water
Mash Chemistry and Brewing Water Calculator

Notes

Mill the grains and mix with 4.55 gallons of 163°F strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5 gallons and top up as necessary to obtain 7.7 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F. Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 64°F for 48 hours, then increase the temperature by about 1°F per day until you reach 70°F, and hold there until two days after the completion of fermentation. At that point, crash the beer to 35°F, then bottle or keg the beer and carbonate to about 1.75 volumes.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-02-15 18:36 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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