Winter NZ Bitter - Beer Recipe - Brewer's Friend

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Winter NZ Bitter

325 calories 27.8 g 1 L
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22.65 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 8.1 °P (recipe based estimate)
Post Boil Gravity: 8.9 °P (recipe based estimate)
Efficiency: 76% (brew house)
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 325 calories (Per 1L)
Carbs: 27.8 g (Per 1L)
Created: Sunday July 27th 2025
8.9 °P
1.5 °P
3.9%
21.7
14.9
5.4
30.52
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Gladfield - Pilsner Malt1 kg Pilsner Malt $ 3.20 / kg
$ 3.20 		37.7 1.93 36.4%
1.10 kg Gladfield - Munich Malt1.1 kg Munich Malt $ 3.20 / kg
$ 3.52 		36.8 7.87 40%
0.30 kg Gladfield - Red Back Malt0.3 kg Red Back Malt $ 4.95 / kg
$ 1.49 		35.4 32.99 10.9%
0.30 kg Gladfield - Medium Crystal Malt0.3 kg Medium Crystal Malt $ 4.95 / kg
$ 1.49 		35.4 56.35 10.9%
0.05 kg Gladfield - Roasted Barley0.05 kg Roasted Barley $ 4.95 / kg
$ 0.25 		33 488 1.8%
2.75 kg / $ 9.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Motueka15 g Motueka Hops $ 0.05 / g
$ 0.75 		Pellet 5.2 Boil 10 min 2.47 6.5%
15 g Nelson Sauvin15 g Nelson Sauvin Hops $ 0.05 / g
$ 0.75 		Pellet 12.1 Boil 10 min 5.56 6.5%
100 g Motueka100 g Motueka Hops $ 0.05 / g
$ 5.00 		Pellet 5.2 Whirlpool 20 min 3.91 43.5%
100 g Nelson Sauvin100 g Nelson Sauvin Hops $ 0.05 / g
$ 5.00 		Pellet 12.1 Whirlpool 20 min 9.78 43.5%
230 g / $ 11.50
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Protafloc $ 0.10 / g
$ 0.08 		Fining Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
$ 0.08
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 80 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
183.2 2 67.3 176.5 336.8 17.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.875 L Strike 69 °C 65 °C 60 min
19.02 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.9
Mash volume with grains 8.7
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 21.6 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 22.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.5
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.5 L) 18
Total: 26.3  
Equipment Profile Used: System Default
 
Notes

Bitterness is from SMPH

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2025-07-27 22:43 UTC