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Sharps Doom Bar (maltmiller) 50L

116 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 85 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dave Parry
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Saturday March 20th 2021
1.038
1.009
3.9%
42.8
9.8
n/a
28.19
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.49 kg Crisp Malting - Pale Ale7.49 kg Pale Ale $ 1.71 / kg
$ 12.81 		38 4 92.6%
0.54 kg Crisp Malting - Crystal 60L0.54 kg Crystal 60L $ 1.84 / kg
$ 0.99 		33.1 60 6.7%
0.06 kg Crisp Malting - Roasted Barley0.06 kg Roasted Barley $ 1.75 / kg
$ 0.11 		31.28 520 0.7%
8.09 kg / $ 13.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Northern Brewer29 g Northern Brewer Hops $ 0.04 / g
$ 1.04 		Pellet 7.8 Boil 80 min 14.06 7.8%
171 g Perle171 g Perle Hops $ 0.04 / g
$ 6.75 		Pellet 8.2 Hop Stand 60 min 14.02 46.1%
171 g Northdown171 g Northdown Hops $ 0.04 / g
$ 6.33 		Pellet 8.6 Hop Stand 60 min 14.71 46.1%
371 g / $ 14.13
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc $ 0.16 / each
$ 0.16 		Fining Boil 15 min.
$ 0.16
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 Campden Tablet
1 Tbsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.23 L Strike 69 °C 64 °C 60 min
43.87 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.22 L. Suggest reducing initial water volume to 45.4 L and adding 12.82 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 20.2
Mash volume with grains (equipment estimates 23.9 L) 25.6
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 47 L) 45.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.2 L) 57
Boil off losses -8.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50
Hops absorption losses (whirlpool, hop stand) -1.7
Top off amount 1.7
Going into fermentor 50
Total: 66  
Equipment Profile Used: System Default
"Sharps Doom Bar (maltmiller) 50L" Ordinary Bitter beer recipe by Dave Parry. All Grain, ABV 3.86%, IBU 42.79, SRM 9.83, Fermentables: (Pale Ale, Crystal 60L, Roasted Barley) Hops: (Northern Brewer, Perle, Northdown) Other: (Protofloc)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-21 22:52 UTC