Maris Otter Pale Malt
3.85 kg
Recipe
Yorkshire Best Bitter
11B Best Bitter · 23 L · 60 min boil · All Grain
Yorkshire Best Bitter
11B Best Bitter · 23 L · 60 min boil · All Grain
Brew details
Recipe details
Recipe figures
Calculated from the recipe below. Imported figures are shown separately where available.
- ABV
- 4.1% Calculated
- Original Gravity
- 1.044 Calculated Imported: 1.044
- Final Gravity
- 1.013 Calculated Imported: 1.010
- IBU
- 30 IBU Calculated
- Colour
- 9.6 SRM Calculated
- BU:GU
- 0.69 Calculated
| ABV | OG | FG | IBU | SRM | BU:GU |
|---|---|---|---|---|---|
| 4.1% | 1.044 | 1.013 | 30 IBU | 9.6 SRM | 0.69 |
How are these worked out?
See which recipe values were used and why a figure may be incomplete.
OG — Calculated
Estimates original gravity from the recipe fermentables, their potential or yield, applicable brewhouse efficiency, and final batch volume.
Values used
- Batch volume: 23 L
- Brewhouse efficiency: 75%
- Fermentables saved: 3
How it’s worked out
- Estimated from fermentable source data and batch volume.
FG — Calculated
Estimates final gravity from the calculated OG and the first usable saved yeast attenuation.
Values used
- Calculated OG: 1.044
- First usable yeast attenuation: 71%
- Yeast entries saved: 1
How it’s worked out
- Estimated from OG preview and first available yeast attenuation.
ABV — Calculated
Estimates alcohol by volume from the calculated OG and FG.
Values used
- Calculated OG: 1.044
- Calculated FG: 1.013
How it’s worked out
- Calculated as (OG - FG) × 131.25.
IBU — Calculated
Estimates bitterness with YouBrew’s Tinseth calculation using saved boil or first-wort hop data, wort gravity, volume, and equipment hop utilisation.
Values used
- Batch volume: 23 L
- Boil volume: 27.5 L
- Equipment hop utilisation: 100%
- Hop additions saved: 3
How it’s worked out
- Tinseth estimate using average boil gravity, final batch volume, and stored boil hop additions.
Colour / SRM — Calculated
Estimates beer colour from fermentable amount and colour together with final batch volume.
Values used
- Batch volume: 23 L
- Fermentables saved: 3
How it’s worked out
- Morey-style estimate using stored fermentable colours.
BU:GU — Calculated
Compares calculated bitterness with calculated original-gravity points to show the bitterness-to-gravity balance.
Values used
- Calculated OG: 1.044
- Calculated IBU: 30 IBU
How it’s worked out
- Calculated from YouBrew IBU and OG previews only.
- Source
- YouBrew Test Recipe
- Source credit
- YouBrew Test Recipe
- Style
- 11B Best Bitter
- Recipe type
- All Grain
- Batch size
- 23 L
- Boil size
- 27.5 L
- Boil time
- 60 min
- Efficiency
- 75%
Style guide
Style comparison
Compared using the calculated recipe figures for 11B Best Bitter. An imported figure is used only when a calculation isn’t available.
Figure
Low
Range
High
Recipe
OG
1.04
1.048
1.044
Calculated
FG
1.008
1.012
1.013
Calculated
Above
ABV
3.8%
4.6%
4.1%
Calculated
IBU
25
40
30 IBU
Calculated
SRM
8
16
9.6 SRM
Calculated
Ingredients
Ingredients
Fermentables
| Fermentable | Amount | Yield | Colour |
|---|---|---|---|
| Maris Otter Pale Malt | 3.85 kg | 82% | 5 L |
| Crystal Malt 60L | 300 g | 74% | 60 L |
| Amber Malt | 150 g | 72% | 27 L |
Hops
| Hop | Amount | Use | Time | Alpha acid | Form |
|---|---|---|---|---|---|
| Target | 20 g | Boil | 60 min | 10.5% | Pellet |
| East Kent Goldings | 25 g | Boil | 15 min | 5.2% | Pellet |
| East Kent Goldings | 20 g | Aroma | — | 5.2% | Pellet |
Yeast
| Yeast | Amount | Type / form | Lab / product | Attenuation |
|---|---|---|---|---|
| London ESB Ale | 125 ml | Ale Liquid | Wyeast 1968 | 71% |
London ESB Ale
125 ml
Other additions
| Addition | Amount | Use | Time | Type |
|---|---|---|---|---|
| Irish Moss | 5 g | Boil | 10 min | Fining |
Irish Moss
5 g
Brew day
Brew day
Mash schedule
Single Infusion, Medium Body · Grain 20°C · Sparge 76°C
| Step | Type | Temp | Time | Infuse |
|---|---|---|---|---|
| Saccharification | Infusion | 66°C | 60 min | 12.9 L |
| Mash Out | Temperature | 75°C | 10 min | — |
Saccharification
Mash Out
Fermentation
| Stage | Duration | Temperature |
|---|---|---|
| primary | 7 days | 19°C |
| ageing | 14 days | 12°C |
primary
ageing
Brew setup
- Name
- 23 L All-Grain Kettle
- Batch
- 23 L
- Boil size
- 27.5 L
- Boil time
- 60 min
Packaging
- Carbonation
- 1.8 vols
- Carbonation method
- Priming Sugar
- Priming sugar
- Table Sugar
- Packaging temperature
- 20°C
Notes
Recipe notes
Brewing notes
A classic English Best Bitter designed as a realistic BeerXML import test. Balanced pale malt and biscuit character, restrained crystal sweetness, firm earthy-floral bitterness and a dry, highly drinkable finish. Ferment at 19 C and allow the beer to condition before packaging.
Tasting notes
Amber-copper, bright and clear. Toasted biscuit and light caramel malt, earthy English hop aroma, medium bitterness and a dry finish.
Brew log
Brewed batches
No completed public batches have been published for this recipe yet.