Flower Original (Ollossen) - Beer Recipe - Brewer's Friend

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Flower Original (Ollossen)

202 calories 18 g .5 L
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.51 liters
Post Boil Size: 23.95 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Paul Slater
Calories: 202 calories (Per .5L)
Carbs: 18 g (Per .5L)
Created: Thursday June 27th 2024
1.044
1.008
4.6%
35.9
12.0
5.4
8.91
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Pauls Malt - Maris Otter Keep Flying3.5 kg Maris Otter Keep Flying £ 1.50 / kg
£ 5.25 		38 2.4 85.4%
0.35 kg Crisp Malting - Crystal 60L0.35 kg Crystal 60L £ 2.00 / kg
£ 0.70 		33.1 60 8.5%
0.20 kg Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat £ 2.54 / kg
£ 0.51 		36 2 4.9%
0.05 kg GB - low colour chocolate malt0.05 kg low colour chocolate malt £ 1.00 / kg
£ 0.05 		32 550 1.2%
4.10 kg / £ 6.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 11.5 Boil 60 min 28.29 33.3%
15 g Goldings15 g Goldings Hops £ 0.06 / g
£ 0.90 		Pellet 3.1 Boil 60 min 5.72 25%
10 g Goldings10 g Goldings Hops £ 0.06 / g
£ 0.60 		Pellet 3.1 Boil 15 min 1.89 16.7%
15 g Goldings15 g Goldings Hops £ 0.06 / g
£ 0.90 		Pellet 3.1 Dry Hop 5 days 25%
60 g / £ 2.40
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Gypsum 2gm
Epsom Salts 1gm
Calcium Chloride 4gm
Phosphoric Acid 3.4ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L heat water prior to adding grains Temperature 15 °C 72 °C 20 min
Mix grains with liquor Infusion 67 °C 67 °C 60 min
12 L Sparge 72 °C 72 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14.2
Mash volume with grains 16.8
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.7 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 28.9 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Great chestnut colour - good example of a 1980s premium best bitter

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  • Last Updated: 2024-07-01 15:00 UTC