Thistledown 1909 54/ -PI

All Grain Recipe

Submitted By: topherpi (Shared)
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Brewer: Chris Iloff
Batch Size: 12.00 galStyle: Standard/Ordinary Bitter ( 8A)
Boil Size: 15.48 galStyle Guide: BJCP 2008
Color: 6.7 SRMEquipment: Pequod 10G
Bitterness: 28.8 IBUsBoil Time: 120 min
Est OG: 1.032 (8.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Two Stage
ABV: 3.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
39.80 g Gypsum (Calcium Sulfate) (Mash 61 min) Misc 1
8.00 g Calcium Chloride (Mash 61 min) Misc 2
6.00 g Epsom Salt (MgSO4) (Mash 61 min) Misc 3
4 lbs 9.60 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
3 lbs 8.00 oz Pale Malt (6 Row) US (2.0 SRM) Grain 5
2 lbs 13.76 oz Corn, Flaked (1.3 SRM) Grain 6
1 lbs 1.60 oz Golden Promise (3.0 SRM) Grain 7
3.84 oz Amber Malt (22.0 SRM) Grain 8
10.88 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9
1.66 oz Fuggles [4.5%] - Boil 120 min Hops 10
0.36 oz Cluster [7.0%] - Boil 120 min Hops 11
1 lbs Candi Sugar, Amber [Boil for 120 min] (75.0 SRM) Sugar 12
0.78 oz Fuggles [4.5%] - Boil 30 min Hops 13
0.18 oz Cluster [7.0%] - Boil 30 min Hops 14
2 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 15