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