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Old Bernard

176 calories 19 carbs
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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: 176 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Saturday March 26th 2016
1.053
1.015
4.95%
44.17
28.83
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 86.5%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 60 5.2%
200 g German - Wheat Malt200 g Wheat Malt 37 2 3.5%
50 g United Kingdom - Chocolate50 g Chocolate 34 425 0.9%
30 g United Kingdom - Roasted Barley30 g Roasted Barley 29 550 0.5%
200 g Turbinado200 g Turbinado 44 10 3.5%
5.78 kg Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 68 °C 60 min
Starting Mash Thickness: 2.8 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 each Protafloc Fining Boil 10 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
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
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 11.25 45  
Strike water volume at mash thickness of 1.3418 qt/lb 4.13 16.5  
Remaining sparge water volume 7.13 28.5  
Grain absorption losses -3.08 -12.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.93 31.7  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Adjusted starting boil size 7.96 31.8  
Boil off losses -1.88 -7.5  
Hops absorption losses -0 -0  
Amount going into fermentor 6.08 24.3  
Total: 11.25 45
 
Notes

Mash At 68c
Ferment at 19c

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