Lansdowne Bitter

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 3.15 galStyle: Ordinary Bitter (11A)
Boil Size: 3.63 galStyle Guide: BJCP 2015
Color: 6.1 SRMEquipment: 1 Gal BIAB
Bitterness: 9.8 IBUsBoil Time: 90 min
Est OG: 1.014 (3.5° P)Mash Profile: BIAB, Medium Body
Est FG: 1.003 SG (0.7° P)Fermentation: Ale, Two Stage
ABV: 1.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.75 gal Balanced Water Profile Water 1
10.00 ml Lactic Acid (Mash 60 min) Misc 2
1.05 g Chalk (Mash 60 min) Misc 3
0.86 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1 lbs 6.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
2.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6
2.00 oz Caramunich Malt (56.0 SRM) Grain 7
0.12 oz Goldings, East Kent [7.2%] - Boil 60 min Hops 8
0.05 tsp Irish Moss (Boil 10 min) Misc 9
0.12 oz Goldings, East Kent [7.2%] - Boil 10 min Hops 10
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 11
1.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 12

Notes

"Kitchen sink" brew using leftover ingredients. Brewed to step up 1272 yeast. Initial mash pH was close to 6.0. Needed approx 10 drops of lactic acid to get to 5.2. Mashed at 152F. Boiled for 90 mins, meant to boil for 60. Last hop addition was supposed to be 25 mins. Original version of recipe did not save propperly. SG was 1.034-1.035 at 72F. Topped off with approx 0.1-0.2 gallons of additional water. Added 1 oz dextrose to get up to 1.039. Oxygenated with approx 30 secs of pure O2.

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