2020_01_10 SFCM Brew Class - British Bitter Beer Recipe | Partial Mash Ordinary Bitter | Brewer's Friend
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2020_01_10 SFCM Brew Class - British Bitter

178 calories 18.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SFCM Class
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday January 9th 2020
1.054
1.013
5.3%
33.5
8.1
5.6
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 49.5%
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 44.6%
1.20 lb American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L 34 60 5.9%
20.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Kent Goldings3 oz Kent Goldings Hops Pellet 4.5 Boil 60 min 25.44 60%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.3 Boil 15 min 8.04 40%
5 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
154 °F -- --
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
EBMUD - LT
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

made a 200ml starter - split between batches

Used all Tim's equipment. Mashed in and hit 154 - held for an hour. Recirculated and sparged for too long but collected 12g. of wort that was slightly too high. Topped up and was fine - should have had 9g. of sparge water, not 8.

First runnings: 1.085
Last: 1.015

Boiled and cooled (gravity through Tim's plate chiller) to 60. Pitched yeast into 2 carboys. Activity in 12 hours - through the airlocks (twice) in the next 24 hours - good yeast pack on the bottom and top!

Fermented 17 days and crashed for 5. Kegged and carbonated -tasted good at begging! Didn't get all the way to 12 as it was supposed to, so maybe 2 separate 1000ml starters would have been better than splitting the one 2000ml starter up.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-02-05 23:53 UTC
NEW Water Requirements:
2020_01_10 SFCM Brew Class - British Bitter
Equipment Profile Used

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2020_01_10 SFCM Brew Class - British Bitter
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Recipe Cost $ (USD)
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.
Gallons
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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