This is my own recipe.
I formulated this recipe to produce five gallons (19 L) of beer for packaging. I assume a loss due to trub of a half-gallon in the fermenter and another half-gallon in the boil kettle. That will leave six gallons (22.7 L) at the end of the boil. I assume a boil-off rate of about one gallon per hour, which means I need 7.5 gallons (28.4 L) at the start of a 90-minute full-volume boil. I use bagged pellet hops for all hop additions.
Recipe: Brush Valley Brewing’s Best Bitter (BVB³)
Brewhouse Efficiency: 70%
Pre-Boil Volume: 7.5 gallons (28.4 L)
BG: 1.033 (8.29 °P)
OG: 1.042 (10.47 °P)
FG: 1.012 (3.07 °P)
ADF: 70%
IBU (Rager): 40
ABV: 3.9%
Color (Morey): 12.6 SRM (32.1 EBC) – Light Copper
Boil: 90 minutes
| Grains | Weight | Percent |
|---|---|---|
| Crisp Maris Otter (4 °L) | 8 lb. (3.63 kg) | 82.1 |
| Simpson’s Medium Crystal (55 °L) | 1 lb. (454 g) | 10.3 |
| Rahr White Wheat Malt (2.8 °L) | 0.5 lb. (227 g) | 5.1 |
| Thomas Fawcett & Sons Pale Chocolate Malt (207 °L) | 0.25 lb. (113 g) | 2.6 |
| Hops | IBU | |
| Centennial 8.5% AA, 60 min. | 1.0 oz (28 g) | 32.7 |
| Centennial 8.5% AA, 10 min. | 1.0 oz (28 g) | 7.1 |
| Centennial 8.5% AA, 0 min. | 1.0 oz (28 g) | 0 |
| Centennial 8.5% AA, dry hopped | 1.0 oz (28 g) | 0 |
| Yeast | ||
| Wyeast 1999 Whitbread Ale |
Step by Step
This is a single step infusion mash at 2 qt./lb. with a batch sparge. Mix the crushed grain with 5 gallons (19 L) of 165 °F (74 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Vorlauf and lauter to collect 3.75 gallons (14.2 L) of wort.
Sparge with 3.75 gallons (14.2 L) of 170 °F (77 °C) water to bring the collected volume to approximately 7.5 gallons (28.4 L). Boil for 90 minutes. While boiling, add the hops according to the hopping schedule. Cool the wort to 68 °F (20 °C). Transfer to a sanitized 6.5 gallon (24.6 L) glass carboy fermenter.
Pitch yeast and aerate the wort. Hold at 66 °F (19 °C) until fermentation is complete. Add dry hops. Let the beer condition for one week and then bottle. Carbonate to 1.0 volumes using 0.5 ounces (14 g) corn sugar. Bottle condition for two weeks.