Poppy Maris Otter Pale - Beer Recipe - Brewer's Friend

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Poppy Maris Otter Pale

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 51% (brew house)
Source: Jonathan Clarke
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Saturday November 12th 2016
1.052
1.014
4.9%
49.4
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg United Kingdom - Maris Otter Pale5.1 kg Maris Otter Pale 38 3.75 95.5%
0.24 kg Flaked Barley0.24 kg Flaked Barley 32 2.2 4.5%
5.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 6.1 Boil 60 min 42.66 50%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 5.3 Aroma 10 min 6.72 25%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 5.3 Dry Hop 7 days 25%
80 g / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 66 °C 80 min
4 L Temperature -- 75 °C 10 min
Sparge -- 75 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16
Mash volume with grains 19.5
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 12.7 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.5 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16.5
Going into fermentor 16.5
Total: 30.2  
Equipment Profile Used: System Default
"Poppy Maris Otter Pale" Strong Bitter beer recipe by Jonathan Clarke. All Grain, ABV 4.94%, IBU 49.38, SRM 7.21, Fermentables: (Maris Otter Pale, Flaked Barley) Hops: (Challenger, Bramling Cross)
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  • Public: Yup, Shared
  • Last Updated: 2016-11-20 21:31 UTC