Old Bernard - Beer Recipe - Brewer's Friend

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Old Bernard

164 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Saturday March 26th 2016
1.053
1.015
5.0%
44.2
28.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 86.5%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 158.62 5.2%
200 g German - Wheat Malt200 g Wheat Malt 37 3.84 3.5%
50 g United Kingdom - Chocolate50 g Chocolate 34 1132.64 0.9%
30 g United Kingdom - Roasted Barley30 g Roasted Barley 29 1466.21 0.5%
200 g Turbinado200 g Turbinado 44 25.19 3.5%
5,780 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g First Gold45 g First Gold Hops Leaf/Whole 7.5 Boil 60 min 36.19 52.9%
20 g First Gold20 g First Gold Hops Leaf/Whole 7.5 Boil 15 min 7.98 23.5%
20 g First Gold20 g First Gold Hops Leaf/Whole 7.5 Aroma 0 min 23.5%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 10 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
21grams DWB in Mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 15.6
Mash volume with grains 19.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 21.3 L) 19.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 30.6 L) 28.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Mash At 68c
Ferment at 19c

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  • Public: Yup, Shared
  • Last Updated: 2016-03-26 13:57 UTC