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Herr Martins Ordinary Bitter

124 calories 14.9 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Standard/Ordinary Bitter
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 16.4 °P (recipe based estimate)
Post Boil Gravity: 10.0 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 124 calories (Per 330ml)
Carbs: 14.9 g (Per 330ml)
Created: Tuesday September 22nd 2026
10.0 °P
3.4 °P
3.6%
29.1
11.5
5.3
187.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale kr 24.00 / kg
kr 48.00 		38 3.75 54.1%
600 g Weyermann - Munich Type I600 g Munich Type I kr 24.00 / kg
kr 14.40 		38 6 16.2%
400 g Weyermann - Pilsner400 g Pilsner kr 15.50 / kg
kr 6.20 		36 1.5 10.8%
300 g Weyermann - German - Rye300 g German - Rye kr 0.03 / g
kr 8.10 		38 3.5 8.1%
300 g United Kingdom - Brown300 g Brown kr 33.00 / kg
kr 9.90 		32 65 8.1%
100 g American - Caramel / Crystal 150L100 g American - Caramel / Crystal 150L kr 32.00 / kg
kr 3.20 		33 150 2.7%
3,700 g / kr 89.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops kr 0.32 / g
kr 2.21 		Pellet 15 Boil 75 min 11.96 8%
35 g East Kent Goldings35 g East Kent Goldings Hops kr 0.63 / g
kr 22.05 		Pellet 5.2 Boil 20 min 12.01 40.2%
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 5.2 Boil 5 min 5.08 51.7%
87 g / kr 24.26
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Calcium Cloride / 0.339 Kilograms kr 5.90 / kg
kr 0.01 		Water Agt Mash 1 hr.
1.20 g Gypsym / 101 Grams kr 0.39 / g
kr 0.47 		Water Agt Mash 1 hr.
3.50 ml Lactic acid / 0.293 Liters kr 196.00 / L
kr 0.69 		Water Agt Mash 1 hr.
1 g Protafloc / 25.5 Grams kr 0.98 / g
kr 0.98 		Fining Boil 15 min.
2 g Jästnäring / 44 Grams kr 2.10 / g
kr 4.20 		Other Boil 10 min.
2 ml AEB - Endozym Protease GF - 5% / 0.248 Kilograms kr 3,980.00 / kg
kr 7.96 		Fining Primary 14 days
kr 14.30
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
kr 59.00 / each
kr 59.00
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
kr 59.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Beta-amylase Temperature -- 65 °C 45 min
Alpha-amylase Temperature -- 71 °C 25 min
Mash-out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 35.5 L) 15.7
Mash volume with grains (equipment estimates 35.5 L) 18.1
Grain absorption losses (steeping) -3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 12
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 15.7  
Equipment Profile Used: System Default
"Herr Martins Ordinary Bitter" Standard/Ordinary Bitter beer recipe by Magnus Keijser. Partial Mash, ABV 3.55%, IBU 29.05, SRM 11.53, Fermentables: ( Maris Otter Pale, Munich Type I, Pilsner, German - Rye, Brown, American - Caramel / Crystal 150L) Hops: (Magnum, East Kent Goldings) Other: (Calcium Cloride / 0.339 Kilograms, Gypsym / 101 Grams, Lactic acid / 0.293 Liters, Protafloc / 25.5 Grams, Jästnäring / 44 Grams, AEB - Endozym Protease GF - 5% / 0.248 Kilograms)
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  • Last Updated: 2026-09-28 08:59 UTC