Lansdowne Bitter 
All Grain Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 3.15 gal | Style: Ordinary Bitter (11A) |
| Boil Size: 3.63 gal | Style Guide: BJCP 2015 |
| Color: 6.1 SRM | Equipment: 1 Gal BIAB |
| Bitterness: 9.8 IBUs | Boil Time: 90 min |
| Est OG: 1.014 (3.5° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.003 SG (0.7° P) | Fermentation: Ale, Two Stage |
| ABV: 1.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.75 gal |
Balanced Water Profile |
Water |
1 |
| 10.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 1.05 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 0.86 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1 lbs 6.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
5 |
| 2.00 oz |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
6 |
| 2.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
7 |
| 0.12 oz |
Goldings, East Kent [7.2%] - Boil 60 min |
Hops |
8 |
| 0.05 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 0.12 oz |
Goldings, East Kent [7.2%] - Boil 10 min |
Hops |
10 |
| 1.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
11 |
| 1.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
12 |
Notes
"Kitchen sink" brew using leftover ingredients. Brewed to step up 1272 yeast.
Initial mash pH was close to 6.0. Needed approx 10 drops of lactic acid to get to 5.2. Mashed at 152F. Boiled for 90 mins, meant to boil for 60. Last hop addition was supposed to be 25 mins. Original version of recipe did not save propperly.
SG was 1.034-1.035 at 72F. Topped off with approx 0.1-0.2 gallons of additional water. Added 1 oz dextrose to get up to 1.039. Oxygenated with approx 30 secs of pure O2.This Recipe Has Not Been Rated
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