Thistledown 1909 54/ -PI

Brewer: Chris Iloff
Batch Size: 12.00 gal	Style: Standard/Ordinary Bitter ( 8A)
Boil Size: 15.48 gal	Style Guide: BJCP 2008
Color: 6.7 SRM	Equipment: Pequod 10G
Bitterness: 28.8 IBUs	Boil Time: 120 min
Est OG: 1.032 (8.0° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.6° P)	Fermentation: Ale, Two Stage
ABV: 3.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
39.80 g	Gypsum (Calcium Sulfate) (Mash 61 min)	Misc	1
8.00 g	Calcium Chloride (Mash 61 min)	Misc	2
6.00 g	Epsom Salt (MgSO4) (Mash 61 min)	Misc	3
4 lbs 9.60 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	4
3 lbs 8.00 oz	Pale Malt (6 Row) US (2.0 SRM)	Grain	5
2 lbs 13.76 oz	Corn, Flaked (1.3 SRM)	Grain	6
1 lbs 1.60 oz	Golden Promise (3.0 SRM)	Grain	7
3.84 oz	Amber Malt (22.0 SRM)	Grain	8
10.88 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	9
1.66 oz	Fuggles [4.5%] - Boil 120 min	Hops	10
0.36 oz	Cluster [7.0%] - Boil 120 min	Hops	11
1 lbs	Candi Sugar, Amber [Boil for 120 min] (75.0 SRM)	Sugar	12
0.78 oz	Fuggles [4.5%] - Boil 30 min	Hops	13
0.18 oz	Cluster [7.0%] - Boil 30 min	Hops	14
2.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	15

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