Orange Ginger Bitter - Beer Recipe - Brewer's Friend

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Orange Ginger Bitter

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Post Boil Size: 21.82 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Geoffrey Shread
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Sunday September 19th 2021
1.042
1.007
4.5%
38.5
17.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.60 kg United Kingdom - Pale 2-Row2.6 kg Pale 2-Row 38 5.17 79.3%
100 g GB - Crystal 55L100 g Crystal 55L 34 145 3%
50 g United Kingdom - Chocolate50 g Chocolate 34 1132.64 1.5%
530 g US - Sugars from marmalade and stem ginger - Cane Sugar530 g US - Sugars from marmalade and stem ginger - Cane Sugar - (late boil kettle addition) 46 16.2%
3,280 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 24.91 51.7%
28 g First Gold28 g First Gold Hops Pellet 9 Boil 10 min 13.55 48.3%
58 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 0 min.
0.50 each Campden Tablets Water Agt Sparge 0 min.
0.50 each Whirlfloc tablet Water Agt Boil 5 min.
454 g marmalade Flavor Primary 0 min.
350 g stem ginger in syrup Water Agt Secondary 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
9 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
1 tsp Yeast Nutrient Other Boil 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.96 L Strike 73 °C 69 °C 60 min
13.17 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 7.7
Mash volume with grains 9.5
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 22.6 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 25.8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 21.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 21
Total: 29.5  
Equipment Profile Used: System Default
"Orange Ginger Bitter" Special/Best/Premium Bitter beer recipe by Geoffrey Shread. All Grain, ABV 4.49%, IBU 38.46, SRM 17.26, Fermentables: (Pale 2-Row, Crystal 55L, Chocolate, US - Sugars from marmalade and stem ginger - Cane Sugar) Hops: (East Kent Goldings, First Gold) Other: (Campden Tablets, Whirlfloc tablet, marmalade, stem ginger in syrup, Calcium Chloride (dihydrate), Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4), Yeast Nutrient)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-09-21 07:46 UTC