Ordinary Bitter 
All Grain Recipe
Submitted By: Clovevalley (Shared)
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| Brewer: Tim Gorman | |
| Batch Size: 11.10 gal | Style: Standard/Ordinary Bitter ( 8A) |
| Boil Size: 12.68 gal | Style Guide: BJCP 2004 |
| Color: 10.5 SRM | Equipment: My Equipment |
| Bitterness: 31.6 IBUs | Boil Time: 60 min |
| Est OG: 1.036 (9.1° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.008 SG (2.0° P) | Fermentation: My Aging Profile |
| ABV: 3.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 10.83 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
| 1 lbs 1.08 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
2 |
| 8.17 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
| 2.12 oz |
Willamette [5.8%] - Boil 60 min |
Hops |
4 |
| 1.06 oz |
Willamette [5.8%] - Boil 30 min |
Hops |
5 |
| 0.53 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 1.06 oz |
Willamette [5.8%] - Boil 1 min |
Hops |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
9 |
| 0.56 oz |
Cascade [5.0%] - Dry Hop 7 days |
Hops |
10 |
Notes
Used WLP001 for half and WLP002 for the other half. Preferred the 002 batch.
Cal Yeast FG 1.011
Eng yeast FG 1.011
The dry hopping was put in both kegs at 8gm each.This Recipe Has Not Been Rated
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