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Bere Necessities

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

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

21.8

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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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	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

Show Summary View

Amount	Variety	IBU	Bill %
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops	20.02	66.7%
15 g	East Kent Goldings (Leaf/Whole)	1.81	33.3%
45 g / $ 0.00

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

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

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.

Last Updated and Sharing

338

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Brews

Public: Yup, Shared
Last Updated: 2022-03-28 08:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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