BRO-36-English Best Bitter

Brewer: Louis
Batch Size: 6.08 gal	Style: Best Bitter (11B)
Boil Size: 7.29 gal	Style Guide: BJCP 2015
Color: 7.6 SRM	Equipment: ROBOBREW 23L
Bitterness: 31.9 IBUs	Boil Time: 60 min
Est OG: 1.048 (11.9° P)	Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 4.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.68 g	Calcium Chloride (Mash 60 min)	Misc	1
1.75 g	Baking Soda (Mash 60 min)	Misc	2
1.60 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.27 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.78 g	Chalk (Mash 60 min)	Misc	5
8.59 gal	Distilled Water	Water	6
9 lbs 14.73 oz	ESB Pale Malt (Gambrinus) (4.0 SRM)	Grain	7
6.76 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	8
6.13 oz	Biscuit Malt (23.0 SRM)	Grain	9
1.69 oz	Amber Malt (22.0 SRM)	Grain	10
2.32 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.51 g	Baking Soda (Sparge 60 min)	Misc	12
1.38 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
1.10 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
0.68 g	Chalk (Sparge 60 min)	Misc	15
0.58 oz	Nugget [13.8%] - Boil 60 min	Hops	16
0.63 oz	East Kent Goldings (EKG) [4.0%] - Boil 20 min	Hops	17
0.61 items	Whirlfloc Tablet (Boil 10 min)	Misc	18
7.29 g	Yeast Nutrient (Boil 10 min)	Misc	19
0.71 oz	East Kent Goldings (EKG) [4.0%] - Steep 30 min	Hops	20
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	21

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