Doom Bar I - Beer Recipe - Brewer's Friend

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Doom Bar I

8134 calories 803.9 g 20 L
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 8134 calories (Per 20L)
Carbs: 803.9 g (Per 20L)
Created: Thursday July 30th 2020
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Extraordinary Bitter

by Sidney Harbour-Bridge

OG: 1.038 FG: 1.010 ABV: 3.7% IBU: 34

1.044
1.010
4.4%
35.7
12.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 3.75 92.7%
0.23 kg United Kingdom - Crystal 60L0.227 kg Crystal 60L 34 60 5.8%
0.06 kg United Kingdom - Roasted Barley0.056 kg Roasted Barley 29 550 1.4%
3.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Northern Brewer7 g Northern Brewer Hops Pellet 7.8 Boil 60 min 8.01 8.3%
7 g Perle7 g Perle Hops Pellet 8.2 Boil 60 min 8.42 8.3%
7 g Northdown7 g Northdown Hops Pellet 7.4 Boil 60 min 7.6 8.3%
21 g Northern Brewer21 g Northern Brewer Hops Pellet 7.8 Whirlpool at 175 °C 60 min 3.9 25%
21 g Perle21 g Perle Hops Pellet 8.2 Whirlpool at 175 °C 60 min 4.1 25%
21 g Northdown21 g Northdown Hops Pellet 7.4 Whirlpool at 175 °C 60 min 3.7 25%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
6.50 g Gypsum Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 105.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Mash in Infusion -- 65 °C 60 min
Mash Out Temperature -- 77 °C 10 min
14.5 L Sparge Fly Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 14
Mash volume with grains 16.5
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 17.9 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.3 L) 23
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 21
Total: 30.8  
Equipment Profile Used: System Default
"Doom Bar I" Ordinary Bitter beer recipe by pym9. All Grain, ABV 4.42%, IBU 35.74, SRM 12.83, Fermentables: (Maris Otter Pale, Crystal 60L, Roasted Barley) Hops: (Northern Brewer, Perle, Northdown) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid, Beer Nutrient, Whirlfloc)
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  • Last Updated: 2020-07-30 18:07 UTC