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Olafs Ale

125 calories 12.1 g 330 ml
Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Hennessy
Calories: 125 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created Tuesday August 18th 2015
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 81.4%
500 g United Kingdom - Crystal 70L500 g Crystal 70L 34 70 11.6%
300 g Torrified Wheat300 g Torrified Wheat 36 2 7%
4,300 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Perle33 g Perle Hops Leaf/Whole 8.2 First Wort 0 min 19.06 33.3%
33 g Fuggles33 g Fuggles Hops Leaf/Whole 4.5 Boil 30 min 13.27 33.3%
33 g Fuggles33 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 8.57 33.3%
99 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
Mangrove Jack - Burton Union Yeast
1 Each
Attenuation (avg):
Optimum Temp:
17 - 23 °C
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Southampton, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 1 12 32 15 336
This is the profile of my water and for this recipe I will it as it is
Mash Chemistry and Brewing Water Calculator
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 40 °C 20 min
Mash Infusion -- 67 °C 60 min
Mash out Temperature -- 77 °C 30 min
Sparge Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.7
Mash volume with grains 18.5
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 18.7 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 33.2  
Equipment Profile Used: System Default

I have made this recipe to make using my Grainfather and will be using grain sourced from Ireland
My idea is to brew a more older style bitter ale that is more malty and less citrus then the Americain inspired IPA's
I intend to use a yeast starter and then let the fermentation carry on for two weeks so hopefully it will all but ferment out in about a week and the second week the yeast can be left to clean up after its self and settle out a bit
I think I will ferment it at about 19c but that might change to a bit lower tempreture if I see any advice it might beneficial to the beers flavour

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  • Last Updated: 2015-08-31 07:50 UTC