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Pub Ale (Best Bitter) 
Partial Mash Recipe
Submitted By: csded26 (Shared)Members can download and share recipes
| Batch Size: 5.00 gal | Style: Best Bitter (11B) |
| Boil Size: 5.00 gal | Style Guide: BJCP 2015 |
| Color: 9.8 SRM | Equipment: 8 Gallon Partial Mash Pot |
| Bitterness: 29.8 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 3.8% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 7 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 |
| 8.00 oz | Fawcett English Medium Crystal Malt (45.0 SRM) | Grain | 2 |
| 8.00 oz | Crisp English Crystal 77L (77.0 SRM) | Grain | 3 |
| 4.00 oz | Amber Malt (Crisp) (30.0 SRM) | Grain | 4 |
| 1.50 oz | East Kent Goldings (EKG) [5.6%] - Boil 60 min | Hops | 5 |
| 1 lbs 4.00 oz | Extra Light Dry Extract [Boil for 15 min] [Boil] (3.0 SRM) | Dry Extract | 6 |
| 1.00 oz | East Kent Goldings (EKG) [5.6%] - Boil 5 min | Hops | 7 |
| 2.0 pkgs | London ESB Ale (Wyeast Labs #1968) | Yeast | 8 |