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Premium Bitter

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Endre - Norway
Calories: 126 calories (Per 330ml)
Carbs: 14.2 g (Per 330ml)

Created: Monday November 13th 2017

Original Gravity:

1.041

Final Gravity:

1.012

ABV (standard):

3.9%

IBU (rager):

42.7

SRM (daniels):

10.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 kg	United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale	38	3.75	88.5%
0.23 kg	United Kingdom - Dark Crystal 80L0.23 kg Dark Crystal 80L	33	80	6.2%
0.20 kg	Flaked Oats0.2 kg Flaked Oats	33	2.2	5.4%
3.73 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Bramling Cross40 g Bramling Cross Hops	Pellet	6.5	Boil	60 min	36.43	57.1%
20 g	Challenger20 g Challenger Hops	Pellet	6.5	Boil	15 min	4.86	28.6%
10 g	Whitbread Golding10 g Whitbread Golding Hops	Pellet	6	Boil	5 min	1.36	14.3%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Bramling Cross (Pellet) 40 g Bramling Cross (Pellet) Hops	36.43	57.1%
20 g	Challenger (Pellet) 20 g Challenger (Pellet) Hops	4.86	28.6%
10 g	Whitbread Golding (Pellet) 10 g Whitbread Golding (Pellet) Hops	1.36	14.3%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Infusion	--	64 °C	60 min
5 L	Temperature	--	76 °C	15 min
16 L	Fly Sparge	--	76 °C	45 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	WLN1000	Other	Boil	15 min.
2.50 g	Whirlfloc	Water Agt	Boil	15 min.
0.50 ml	Clarex	Fining	Primary	0 min.
1 tsp	Gelatin (aq)	Fining	Kegging	0 min.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
5 g	Lactic acid	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Sparge	45 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	45 min.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
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: 1.2 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash 1g NaHCO3 2g CaSO4 2g CaCl2 Sparge 3g CaSO4 3g CaCl2 After boil 1g MgSO4
Mash Chemistry and Brewing Water Calculator

Notes

Oxygenate wort to 12 ppm O2.
Pitch 180 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold until FG: 1.011.
Coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine

Enjoy -

Recipe Photos

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Public: Yup, Shared
Last Updated: 2021-10-19 17:18 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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