The British MOAB - Marris Otter Ale/Bitter - Beer Recipe - Brewer's Friend

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The British MOAB - Marris Otter Ale/Bitter

170 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Anthony Och
Calories: 170 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Thursday April 8th 2021
1.056
1.009
6.2%
43.5
9.1
n/a
47.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g Simpsons - Maris Otter Extra Pale5000 g Maris Otter Extra Pale $ 5.00 / kg
$ 25.00 		38 1.8 90.9%
500 g Simpsons - Wheat Malt500 g Wheat Malt $ 4.50 / kg
$ 2.25 		36.576 2.8 9.1%
5,500 g / $ 27.25
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Yakima Chief Hops - Idaho 7 Cryo17 g Idaho 7 Cryo Hops $ 199.00 / kg
$ 3.38 		Lupulin Pellet 23 Boil 60 min 22.25 17%
17 g Yakima Chief Hops - Idaho 7 Cryo17 g Idaho 7 Cryo Hops $ 199.00 / kg
$ 3.38 		Lupulin Pellet 23 Boil 30 min 17.1 17%
16 g Yakima Chief Hops - Idaho 7 Cryo16 g Idaho 7 Cryo Hops $ 199.00 / kg
$ 3.18 		Lupulin Pellet 23 Boil 5 min 4.17 16%
50 g Yakima Chief Hops - Idaho 7 Cryo50 g Idaho 7 Cryo Hops $ 199.00 / kg
$ 9.95 		Lupulin Pellet 23 Dry Hop (High Krausen) 5 days 50%
100 g / $ 19.90
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
8 g Yeast Nutrient Other Boil 15 min.
8 g Go-Ferm Other Boil 15 min.
2 g Calcium Chloride Water Agt Mash 2 hr.
4 g Gypsum (Calcium Sulfate) Water Agt Mash 2 hr.
4 g Citric acid Water Agt Mash 2 hr.
0.50 g Diammonium Phosphate (DAP) Other Mash 2 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.37 bar       Temp: 4 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L (a) Beta Amylase and Alpha Amylase activity window (90 mins) Strike 70 °C 65 °C 90 min
10 L (b) Sparge with 19L of treated water Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.636 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.6L/kg), your strike volume will exceeds the total water needed for the recipe (17.8L). Reduce mash thickness to 3.19L/kg or increase pre-boil volume to 13.6L.  
Strike water volume at mash thickness of 3.6 L/kg 20
Mash volume with grains 23.6
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 5.5 L) 24
Estimated amount in fermentor 24
Total: 17.8  
Equipment Profile Used: System Default
 
Notes
  1. The starter must be produced 24 hours prior to the mashing. This is to produce a very fast rapid fermentation with a large population of yeast which defines this beer.
    • The starter includes 200g of DME, 400mL of water, 1g of Yeast Nutrient, 1g of Go-Ferm, 100g of Sucrose and 0.1g of DAP, in a 1000mL Schott bottle with a pre-sterilized fermenter.
    • Boil for 15 minutes and place the pot (covered with foil) in a bowl of ice to chill very quickly.
    • Sterilize the Schott bottle and pour in broth. Ensure that temperature is between 25-35 degrees Celsius. Pitch the Fermentis US-05 yeast and stopper the fermenter.
    • Record original gravity and notate down
    • Ferment for 24 hours to build up a population of yeast and then cold crash in fridge overnight. Decant 90% of the supernatant and concentrate the yeast cells behind. Reconstitute in fresh wort when ready and allow to rest for 2 hours at RT before adding to the fermenter.

  2. Adjust the water chemistry of 30L of water in a 35L stainless steel induction pot. This can be prepared in a keg or fermenter beforehand and treated with a campden tablet. Maintain a Cl:SO4 ratio of 1:2. Add 2g CaCl2 and 4g CaSO4 and then 3g of Citric acid dissolved in 50mL of water. If pH overshoots, adjust with sodium bicarbonate. Remove 10L of water for later sparging.

  3. Begin heating 20L of the prepared water according to the following steps:
    (a) Alpha and Beta Amylase midpoint
    • heat the water to 65 degrees Celsius (90 mins)
    • physically agitate the grains in the water encouraging enzymatic breakdown, break up any dough balls that form.
      (b) Sparging - separately sparge 10L of water and recombine (10 mins)
      The grain must strike the water and maintain 65 degrees Celsius. Therefore, set the initial temperature at 70 degrees Celsius.

  4. Boil the mash to 90 degrees Celsius and begin the first bittering hop addition. Follow the hop schedule in this procedure.

  5. At 15 minutes left in the boil, add:
    • A whirlfloc tablet (1x)
    • Irish moss - rehydrated (2g)
    • Yeast nutrient, Diammonium phosphate (0.5g) and Go-Ferm (8g each)
    • Any necessary sugars
      The immersion chiller should also be added at this stage to sterilize and prepare for flameout.

  6. At flameout, the immersion chiller is started and temperature is reduced. Keep the whirlpool flowing from the recirculation pump.

  7. Once the temperature has reached 20 degrees Celsius, add the concentrated yeast starter and seal the pressure fermenter. The pressure fermenter should have been previously prepared by alkaline cleaning/scrubbing and then acid sterilizing and flushed with CO2.

  8. Ferment at 1 bar pressure for 7 days. Liquid-Liquid transfer into a new pressure fermenter that contains 50g of Dry hops in a hop bag. Further ferment for another 7 days. Optionally, hops can be placed in a magnetically held bag inside the roof of the fermenter with a stronger outer magnet holding it above the waterline. Remove magnet on outside of fermenter after 2 days to High Krausen dry hop.

  9. Cold crash beer for 2 days at 4 degrees Celsius at 200kpa (closed). Liquid-Liquid transfer to a stainless steel Cornelius keg (19L) and serve on tap at 4 degrees Celsius and 35kpa pressure.
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  • Last Updated: 2021-04-15 05:54 UTC