Notting Hill Pub Bitter

Extract Recipe

Submitted By: BeerSmith (Shared)
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Brewer: CCHBS
Batch Size: 5.00 galStyle: Standard/Ordinary Bitter ( 8A)
Boil Size: 3.50 galStyle Guide: BJCP 2008
Color: 11.1 SRMEquipment: CCHBS partial boil instructions
Bitterness: 30.6 IBUsBoil Time: 60 min
Est OG: 1.032 (8.0° P)
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 3.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
8.00 oz British Crystal 77L (77.0 SRM) Grain 1
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 3
3 lbs Pale Liquid Extract (8.0 SRM) Extract 4
1.00 oz Challenger [8.0%] - Boil 60 min Hops 5
0.70 oz Goldings, East Kent [5.0%] - Steep 10 min Hops 6
1 pkgs London Ale (Wyeast Labs #1028) Yeast 7