CB Bitter

All Grain Recipe

Submitted By: ValleyBrew (Shared)
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Brewer: Scottie
Batch Size: 6.87 galStyle: Standard/Ordinary Bitter ( 8A)
Boil Size: 8.68 galStyle Guide: BJCP 2008
Color: 8.5 SRMEquipment: Valley Brew 2V
Bitterness: 30.3 IBUsBoil 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)

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