1917 Tooths Crystal

Batch Size: 5.81 gal	Style: British Golden Ale (12A)
Boil Size: 6.54 gal	Style Guide: BJCP 2015
Color: 16.2 SRM	Equipment: Pot 36L - BIAB
Bitterness: 38.2 IBUs	Boil Time: 60 min
Est OG: 1.047 (11.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.007 SG (1.9° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
2.00 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 g	Chalk (Mash 60 min)	Misc	3
2.90 ml	Phosphoric Acid (Mash 0 min)	Misc	4
3 lbs 4.47 oz	Pale Malt (6 Row) US (2.0 SRM)	Grain	5
3 lbs 1.85 oz	Mild Malt (4.0 SRM)	Grain	6
0.35 oz	Parisian Essence (7614.2 SRM)	Adjunct	7
1 lbs 15.40 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	8
11.63 oz	Maize, Flaked (Thomas Fawcett) (2.0 SRM)	Grain	9
0.79 oz	Goldings, East Kent [5.0%] - Boil 70 min	Hops	10
0.71 oz	Cluster [7.0%] - Boil 70 min	Hops	11
0.46 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	12
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	13

4VZPXJ9

BeerSmith™ Recipes and Web Editor