Special Bitter
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 32 L | 60 min | 32.51 | 6.68 | 1.05 | 1.012 | 4.87 |
| Actuals | 1.05 | 1.012 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Strong Bitter | 11 C | 1.048 - 1.06 | 1.01 - 1.016 | 30 - 50 | 8 - 18 | 0 - 0 | 4.6 - 6.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Maris Otter Pale | 6 kg | 92.85 |
| Crystal T50 | 222 g | 3.44 |
| Rolled Oats | 120 g | 1.86 |
| Flaked Wheat | 120 g | 1.86 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggles | 50 g | 60 min | Boil | Leaf | 4.9 |
| East Kent Goldings | 50 g | 15 min | Aroma | Leaf | 5.1 |
| East Kent Goldings | 50 g | 0 min | Aroma | Leaf | 5.1 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride (dihydrate) | 4 g | 60 min | Mash | Water Agent |
| Gypsum | 4 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| British Ale 1098 (1098) | Wyeast | 74% | 17.78°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 67°C | 60 min | |
| 78°C | 0 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
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