CB Bitter
All Grain Recipe
Submitted By: ValleyBrew (Shared)
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Brewer: Scottie | |
Batch Size: 6.87 gal | Style: Standard/Ordinary Bitter ( 8A) |
Boil Size: 8.68 gal | Style Guide: BJCP 2008 |
Color: 8.5 SRM | Equipment: Valley Brew 2V |
Bitterness: 30.3 IBUs | Boil Time: 60 min |
Est OG: 1.037 (9.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
ABV: 3.4% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
6 lbs 9.82 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
2 lbs 8.56 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
8.82 oz |
Victory Malt (25.0 SRM) |
Grain |
3 |
1.76 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
0.71 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
5 |
0.71 oz |
Fuggle [4.5%] - Boil 15 min |
Hops |
6 |
0.50 |
Whirlfloc Tablet (Boil 10 min) |
Misc |
7 |
0.35 oz |
Fuggle [4.5%] - Boil 5 min |
Hops |
8 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
9 |
Notes
25 litres at 1.040. added 1.5 litre dilute yeast cake.
Smells like Coopers EB can in Original SG sample.
Maximum Krausen overnight (yeast pitched at 23'C at 17:30 full Krausen by 09:30)
This Recipe Has Not Been Rated