Old Clapper - Beer Recipe - Brewer's Friend

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Old Clapper

97 calories 9.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 75 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tim Harrison
Calories: 97 calories (Per 330ml)
Carbs: 9.4 g (Per 330ml)
Created: Tuesday October 19th 2021
1.032
1.007
3.4%
29.5
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g United Kingdom - Maris Otter Pale1500 g Maris Otter Pale 38 3.75 80%
250 g United Kingdom - Dark Crystal 80L250 g Dark Crystal 80L 33 80 13.3%
25 g United Kingdom - Chocolate25 g Chocolate 34 425 1.3%
100 g Brown Sugar100 g Brown Sugar - (late boil kettle addition) 45 15 5.3%
1,875 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 60 min 22.52 66.7%
10 g Challenger10 g Challenger Hops Pellet 8.5 Boil 10 min 6.94 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protofloc Fining Boil 5 min.
5 g Yeast Nutrient Other Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 64.7 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.65 L Strike 68 °C 65 °C 60 min
4 L Sparge 70 °C -- --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 2.7
Mash volume with grains 3.8
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 21.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.2 L) 16
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 14
Going into fermentor 14
Total: 18.7  
Equipment Profile Used: System Default
"Old Clapper" Ordinary Bitter beer recipe by Tim Harrison. All Grain, ABV 3.35%, IBU 29.46, SRM 12.63, Fermentables: (Maris Otter Pale, Dark Crystal 80L, Chocolate, Brown Sugar) Hops: (East Kent Goldings, Challenger) Other: (Protofloc, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-20 11:22 UTC