Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Fjord & Fjell Goldings Bitter

192 calories 18 carbs
Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 11.3 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 192 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Saturday August 8th 2015
14.4 °P
3.2 °P
6.04%
35.71
8.03
n/a
 
Brew Log History

Target 20°C
Ambient: {{ stats.ambient | number:0 }} °C

OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
6.3 kg German - Pale Ale6.3 kg Pale Ale 39 2.3 89%
0.33 kg German - CaraMunich III0.33 kg CaraMunich III 34 57 4.7%
0.45 kg German - Acidulated Malt0.45 kg Acidulated Malt 27 3.4 6.4%
7.08 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
34 g East Kent Goldings34 g East Kent Goldings Hops Pellet 6 Boil 60 min 21.54 29.3%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6 Boil 25 min 11.01 21.6%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6 Boil 5 min 3.16 21.6%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 6 Dry Hop 3 days 10.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.6 Dry Hop 3 days 17.2%
 
Mash Guidelines
Amount Description Type Temp Time
17 L Mash In Temperature 67 °C 60 min
10 L Infusion 76 °C 20 min
15 L Batch Sparge Sparge 78 °C 60 min
Starting Mash Thickness: 2.3 L/kg
 
Yeast
Mangrove Jack - Burton Union Yeast M79
Amount:
1
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.1 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Water additions:
- Mash water: 1.5 g table salt / 1 g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

Starter: 1 pkg dry yeast / 1.1 l malt extract solution at 10 P / stirplate 1-2 days

Pitch at 17°C and ferment at 19°C.

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 4-6 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

Last Updated and Sharing
 
546
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:17 UTC
  • Snapshot Created: 2015-08-08 16:13 UTC
  • Link To Parent Recipe
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/