Bitter Strings
All Grain Recipe
Submitted By: DiveHouseBrew (Shared)
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Brewer: Jordan Saiz | |
Batch Size: 6.00 gal | Style: Best Bitter (11B) |
Boil Size: 6.62 gal | Style Guide: BJCP 2015 |
Color: 8.6 SRM | Equipment: Dive House All Grain |
Bitterness: 33.7 IBUs | Boil Time: 45 min |
Est OG: 1.041 (10.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.010 SG (2.5° P) | Fermentation: DHBC Ale |
ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7 lbs 8.96 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
11.52 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
2 |
7.20 oz |
Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
3 |
7.20 oz |
Crystal Light - 45L (Crisp) (45.0 SRM) |
Grain |
4 |
4.32 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
5 |
0.35 oz |
Magnum [11.9%] - First Wort |
Hops |
6 |
0.99 oz |
Fuggle [4.9%] - Steep 55 min |
Hops |
7 |
0.99 oz |
Goldings, East Kent [6.1%] - Steep 55 min |
Hops |
8 |
1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
9 |
Notes
Steep 1oz of the best earl grey you can find in about 3 cups of near boiling (at least pastuerizing temp) water for 3-5 minutes. Add to taste to finished beer pre-keg.
-Or-
Cold brew 1oz in water that has been boiled then cooled.
probably 1qt to .5 gal of water
consider a thick mash with a water to grist ratio of 1 instead of 1.25
water: check out London (boiled) profile
also: ~50 chloride, ~100 sulfate, ~60 calcium, <20 sodium
Add to mash: 1.5g Gypsum, 0.7g CaCl, 0.6 ml L. Acid
Add to Sparge: 2.3g Gypsum, 1.1g CaCl, 0.8ml L. AcidThis Recipe Has Not Been Rated