Old Bernard

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Buy Ingredients

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

Original Gravity:

1.053

Final Gravity:

1.015

ABV (standard):

4.95%

IBU (tinseth):

44.17

EBC (ebcmorey):

28.83

Mash pH

n/a

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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%

Show Summary View

Amount	Variety	IBU	Bill %
85 g	First Gold85 g First Gold Hops	36.19	99.9%
85 g	Total

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