DCBa Special Bitter

Brewer: DCBa
Batch Size: 5.50 gal	Style: Strong Bitter (11C)
Boil Size: 7.01 gal	Style Guide: BJCP 2015
Color: 8.2 SRM	Equipment: DCBa Equipment
Bitterness: 46.2 IBUs	Boil Time: 60 min
Est OG: 1.057 (13.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge - DCBa
Est FG: 1.015 SG (3.8° P)	Fermentation: Summer Basement
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.20 gal	Detroit Water	Water	1
3.00 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	2
2.10 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.50 g	Calcium Chloride (Mash 60 min)	Misc	4
0.40 g	Salt (Mash 60 min)	Misc	5
9 lbs	Brewers Malt 2-Row (Malteurop) (1.8 SRM)	Grain	6
2 lbs	Munich Malt, Germany (Avangard) (9.5 SRM)	Grain	7
12.00 oz	Biscuit (Dingemans) (22.5 SRM)	Grain	8
12.00 oz	Crystal Malt - 30L (Avangard) (30.0 SRM)	Grain	9
2.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
0.50 g	Calcium Chloride (Sparge 60 min)	Misc	11
0.40 g	Salt (Sparge 60 min)	Misc	12
2.00 oz	Willamette - 2015 [4.8%] - Boil 60 min	Hops	13
1.00 oz	East Kent Goldings (EKG) - 2016 [5.3%] - Boil 20 min	Hops	14
0.25 tsp	Irish Moss (Boil 10 min)	Misc	15
1.00 oz	East Kent Goldings (EKG) - 2016 [5.3%] - Boil 5 min	Hops	16
1.0 pkgs	Burton Ale (White Labs #WLP023)	Yeast	17

Clear with good color and a sweetness from the yeast.

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