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Boddies Modified June 2026

180 calories 17.9 g .5 L
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Paul Slater
Calories: 180 calories (Per .5L)
Carbs: 17.9 g (Per .5L)
Created: Thursday May 8th 2025
1.039
1.009
3.9%
31.2
3.9
5.4
10.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition) £ 4.00 / kg
£ 0.80 		40 1 5.4%
0.20 kg Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat £ 2.54 / kg
£ 0.51 		36 2 5.4%
0.20 kg Crisp Malting - Flaked Torrefied Maize0.2 kg Flaked Torrefied Maize £ 4.29 / kg
£ 0.86 		36.8 0.81 5.4%
3 kg Pauls Malt - Maris Otter Keep Flying3 kg Maris Otter Keep Flying £ 1.50 / kg
£ 4.50 		38 1.46 81.1%
0.10 kg Crisp Malting - Crystal 60L0.1 kg Crystal 60L £ 3.00 / kg
£ 0.30 		33 60 2.7%
3.70 kg / £ 6.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northdown20 g Northdown Hops £ 59.90 / kg
£ 1.20 		Pellet 8.4 Boil 15 min 10.86 36.4%
20 g Challenger20 g Challenger Hops £ 65.00 / kg
£ 1.30 		Pellet 7.1 Boil at 100 °C 60 min 18.5 36.4%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.05 / g
£ 0.75 		Pellet 5.5 Hop Stand 0 min 1.79 27.3%
55 g / £ 3.25
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss £ 0.00 / g
£ 0.00 		Fining Boil 15 min.
4.69 ml Phosphoric acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash PH target 5.3 - required 4.5ml of Phosphoric acid to achieve
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 75 °C 66 °C --
Infusion 65 °C 65 °C 60 min
14 L Sparge 77 °C 65 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 12.3
Mash volume with grains 14.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 21 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.1 L) 24.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 31.9  
Equipment Profile Used: System Default
"Boddies Modified June 2026" Standard/Ordinary Bitter beer recipe by Paul Slater. All Grain, ABV 3.92%, IBU 31.16, SRM 3.89, Fermentables: (Golden Syrup, Torrified Wheat, Flaked Torrefied Maize, Maris Otter Keep Flying, Crystal 60L) Hops: (Northdown, Challenger, East Kent Goldings) Other: (Irish Moss, Phosphoric acid, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2026-06-03 17:13 UTC
  • Snapshot Created: 2025-05-08 10:36 UTC
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