Bere Necessities - Beer Recipe - Brewer's Friend

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Bere Necessities

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday February 6th 2022
1.050
1.011
5.1%
21.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale 6-Row4.5 kg Pale 6-Row 35 1.8 100%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 20.02 66.7%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 1.81 33.3%
45 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Strike 66 °C 67 °C 60 min
Mash-out Temperature 67 °C 76.6 °C 10 min
Sparge -- 76 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.3
Mash volume with grains 14.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 21.1 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Let me know which letter you have on your bag in the group chat.

Only use Sodium Metabisulfite to clear chlorine as a water addition, or filter. No other water additions!

Remember to divide up your hops. 30g for 60min and 15g for 5 min

Heat 12.5L for mashing in at 67C and mash for 1 hour

Mash out at 76.6C for 10 min

Use your remaining water to sparge

Remember to account for absorption and boil off, but not dead space.

NB. Record pre boil & post boil gravities and post them in the group chat.

Boil for 60min

Cool to 19C and pitch yeast dry

Ferment at 19C

Carb to 2.2 volumes of Co2

Label your tasting bottles with the letter you had on your grain bag.

Bring 3 for tasting on the day, 3 for a future tasting event and any more you can comfortably carry for swapping with the other brewers.

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  • Last Updated: 2022-03-28 08:15 UTC