Best British Bitter

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Method: BIAB
Style: Best Bitter
Boil Time: 70 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 23.6 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 82% (ending kettle)
Calories: 149 calories (Per 355mL)
Carbs: 17 g (Per 355mL)

Created Friday August 5th 2016

Original Gravity:

1.045

Final Gravity:

1.013

ABV (standard):

4.18%

IBU (tinseth):

34.01

SRM (morey):

12.97

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	90.9%
0.3 kg	United Kingdom - Crystal 140L0.3 kg Crystal 140L	33	140	9.1%
3.3 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Target18 g Target Hops	Leaf/Whole	11.5	Boil	60 min	28.52	20.5%
16 g	East Kent Goldings16 g East Kent Goldings Hops	Leaf/Whole	5.02	Boil	15 min	5.49	18.2%
36 g	Minstrel36 g Minstrel Hops	Leaf/Whole	4.88	Boil	0 min		40.9%
18 g	Minstrel18 g Minstrel Hops	Leaf/Whole	4.88	Dry Hop	5 days		20.5%

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Target18 g Target Hops	28.52	20.5%
16 g	East Kent Goldings16 g East Kent Goldings Hops	5.49	18.2%
54 g	Minstrel54 g Minstrel Hops		61.4%
88 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
23.4 L		Infusion	65 °C	60 min

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 160 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Came out OK, not brilliant. Woody, earthy but not fruity or caramel-y. Didn't actually use Wyeast 1968 but Danstar London ESB. Next version will try different yeast.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2017-01-24 21:03 UTC

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Best British Bitter