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Bog & Barrel

116 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Martin
Calories: 116 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday August 27th 2025
1.038
1.010
3.7%
22.3
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Crisp Malting - Extra Pale Maris Otter1.2 kg Extra Pale Maris Otter 37.5 2 42.9%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt 37.26 2 17.9%
0.30 kg Munich - Light 10L0.3 kg Munich - Light 10L 33 10 10.7%
0.30 kg American - Medium Roasted Millet Malt - Gluten Free0.3 kg Medium Roasted Millet Malt - Gluten Free 25 36 10.7%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 10.7%
0.20 kg United Kingdom - Dextrine Malt0.2 kg Dextrine Malt 33 1.8 7.1%
2.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 13 Boil 20 min 14.88 7.7%
30 g Citra30 g Citra Hops Leaf/Whole 12 Hop Stand at 80 °C 30 min 7.43 23.1%
90 g Citra90 g Citra Hops Leaf/Whole 12 Dry Hop 5 days 69.2%
130 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Citric acid Water Agt Mash 1 hr.
 
Yeast
WHC Lab - Saturated
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
68 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -55.1 g       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 15 30 100 200 0
100% RO
2/1 Sul to Clo
See sheet
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.2
Mash volume with grains 12.1
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 12.5 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.1 L) 20
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 16.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 16
Total: 23.7  
Equipment Profile Used: System Default
 
Notes

20min Boil + magnum Hops
Hop stand was 30 mins from boil including the Magnum

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  • Last Updated: 2026-04-02 09:09 UTC