Fjord & Fjell Goldings Bitter - Beer Recipe - Brewer's Friend

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Fjord & Fjell Goldings Bitter

179 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 11.3 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Saturday August 8th 2015
14.4 °P
3.2 °P
6.0%
35.7
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 kg German - Pale Ale6.3 kg Pale Ale 39 2.3 89%
0.33 kg German - CaraMunich III0.33 kg CaraMunich III 34 57 4.7%
0.45 kg German - Acidulated Malt0.45 kg Acidulated Malt 27 3.4 6.4%
7.08 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g East Kent Goldings34 g East Kent Goldings Hops Pellet 6 Boil 60 min 21.54 29.3%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6 Boil 25 min 11.01 21.6%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6 Boil 5 min 3.16 21.6%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 6 Dry Hop 3 days 10.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.6 Dry Hop 3 days 17.2%
116 g / CHF 0.00
 
Yeast
Mangrove Jack - Burton Union Yeast M79
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.1 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Water additions:
- Mash water: 1.5 g table salt / 1 g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Mash In Temperature -- 67 °C 60 min
10 L Infusion -- 76 °C 20 min
15 L Batch Sparge Sparge -- 78 °C 60 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 16.3
Mash volume with grains 21
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 23.8 L) 23.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 32
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 40  
Equipment Profile Used: System Default
 
Notes

Starter: 1 pkg dry yeast / 1.1 l malt extract solution at 10 P / stirplate 1-2 days

Pitch at 17°C and ferment at 19°C.

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 4-6 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

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  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:17 UTC
  • Snapshot Created: 2015-08-08 16:13 UTC
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