JP's Bitter Betty

Brewer: JP-2019-02-16
Batch Size: 10.00 gal	Style: Strong Bitter (11C)
Boil Size: 11.67 gal	Style Guide: BJCP 2015
Color: 14.1 SRM	Equipment: JP's Pot and Cooler
Bitterness: 44.2 IBUs	Boil Time: 75 min
Est OG: 1.059 (14.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.7° P)	Fermentation: JP's Ale w/ Diacetyl Rest and Crash
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 gal	JP's Base Water	Water	1
6.70 ml	Lactic Acid (Mash 60 min)	Misc	2
5.12 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.73 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.29 g	Calcium Chloride (Mash 60 min)	Misc	5
1.00	Campden Tablet (metabisulfite) (Mash 60 min)	Misc	6
21 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	7
7.00 oz	Carafa II (Weyermann) (415.0 SRM)	Grain	8
3.00 oz	Goldings, East Kent [6.1%] - Boil 75 min	Hops	9
6.52 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	10
2.21 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	11
1.64 g	Calcium Chloride (Boil 60 min)	Misc	12
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	13
2.00	Yeast Nutrient (Boil 10 min)	Misc	14
4.00 oz	Goldings, East Kent [6.1%] - Steep 10 min	Hops	15
1.0 pkgs	British Ale (White Labs #WLP005)	Yeast	16
1.0 pkgs	British Ale (White Labs #WLP005)	Yeast	17
2.00	Clarity Ferm (White Labs) (Primary 7 days)	Misc	18

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