NZ Ordinary Bitter - Beer Recipe - Brewer's Friend

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NZ Ordinary Bitter

348 calories 35.4 g 1 L
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21.9 liters
Post Boil Size: 19.45 liters
Pre Boil Gravity: 8.4 °P (recipe based estimate)
Post Boil Gravity: 9.4 °P (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 348 calories (Per 1L)
Carbs: 35.4 g (Per 1L)
Created: Thursday November 28th 2024
9.4 °P
2.3 °P
3.8%
30.4
11.9
5.3
19.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - Pilsner Malt2 kg Pilsner Malt $ 3.20 / kg
$ 6.40 		37.7 1.93 68.7%
0.60 kg Gladfield - Munich Malt0.6 kg Munich Malt $ 3.20 / kg
$ 1.92 		36.8 7.87 20.6%
0.13 kg Gladfield - Medium Crystal Malt0.13 kg Medium Crystal Malt $ 4.95 / kg
$ 0.64 		35.4 56.35 4.5%
0.13 kg Gladfield - Biscuit Malt0.13 kg Biscuit Malt $ 4.95 / kg
$ 0.64 		35 30.46 4.5%
0.05 kg Gladfield - Roasted Barley0.05 kg Roasted Barley $ 4.95 / kg
$ 0.25 		33 488 1.7%
2.91 kg / $ 9.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Pacifica45 g Pacifica Hops $ 0.05 / g
$ 2.25 		Pellet 4 Boil 60 min 14.58 25%
45 g Pacifica45 g Pacifica Hops $ 0.05 / g
$ 2.25 		Pellet 4 Boil 10 min 6.87 25%
45 g Nelson Sauvin45 g Nelson Sauvin Hops $ 0.05 / g
$ 2.25 		Pellet 12.1 Whirlpool at 80 °C 20 min 6.96 25%
45 g Pacifica45 g Pacifica Hops $ 0.05 / g
$ 2.25 		Pellet 4 Whirlpool at 80 °C 20 min 2 25%
180 g / $ 9.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid $ 0.12 / g
$ 0.48 		Water Agt Mash 0 min.
0.80 g Protafloc $ 0.10 / g
$ 0.08 		Fining Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
1.34 ml Lactic acid Water Agt Mash 1 hr.
$ 0.56
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.51 bar       Temp: 18 °C       CO2 Level: 1.3 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
123.3 21.8 10 56.7 314.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.275 L Strike 69 °C 67 °C 60 min
17.64 L Sparge 85 °C 85 °C 15 min
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 7.3
Mash volume with grains 9.2
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 21.1 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 21.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 18.5 L) 19.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19 L) 18
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

This beer is really a glorified starter for a big Old Ale.

Bitterness is calculated using Alchemy Overlord SMPH (hence the weird hop utilisation numbers)

Fermentation plan is to start at 18ºC with 5-10PSI top pressure till 50%AA is reached, then raise 1ºC every 12hrs to 22ºC (ie two days) to encourage full attenuation and give the yeast time to clean up and let it sit at terminal 50% longer than it took to reach FG.

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  • Last Updated: 2024-12-04 19:21 UTC