Bitter New Englander 3.0

All Grain Recipe

Submitted By: theBottleFarm (Shared)
Members can download and share recipes

Brewer: Aaron Ouellette
Batch Size: 3.25 galStyle: American Pale Ale (10A)
Boil Size: 4.18 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: SB Pot and Cooler ( 3 Gal/11.3 L) - All Grain
Bitterness: 35.2 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 10.79 oz Pearl (2.1 SRM) Grain 1
5.91 oz Valley Crystal Light (15.0 SRM) Grain 2
2.95 oz Victory Malt (25.0 SRM) Grain 3
2.93 oz Acid Malt (3.0 SRM) Grain 4
2.93 oz Munich I (Weyermann) (7.1 SRM) Grain 5
0.34 oz Magnum [14.0%] - First Wort Hops 6
0.54 oz Cascade [5.5%] - Boil 15 min Hops 7
0.50 Whirlfloc Tablet (Boil 5 min) Misc 8
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 9
0.72 oz Centennial [10.0%] - Boil 0 min Hops 10
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11
0.81 oz Centennial [10.0%] - Dry Hop 7 days Hops 12
0.48 oz Simcoe [13.0%] - Dry Hop 0 days Hops 13

Notes

Based on BYO's Bitter American Clone Modified to include local hops & Grain where available.