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Notting Hill Pub Bitter 
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| Brewer: CCHBS | |
| Batch Size: 5.00 gal | Style: Standard/Ordinary Bitter ( 8A) |
| Boil Size: 3.50 gal | Style Guide: BJCP 2008 |
| Color: 11.1 SRM | Equipment: CCHBS partial boil instructions |
| Bitterness: 30.6 IBUs | Boil Time: 60 min |
| Est OG: 1.032 (8.0° P) | |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
| ABV: 3.1% | Taste Rating: 35.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 8.00 oz | British Crystal 77L (77.0 SRM) | Grain | 1 |
| 4.00 oz | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 2 |
| 1 lbs | Extra Light Dry Extract (3.0 SRM) | Dry Extract | 3 |
| 3 lbs | Pale Liquid Extract (8.0 SRM) | Extract | 4 |
| 1.00 oz | Challenger [8.0%] - Boil 60 min | Hops | 5 |
| 0.70 oz | Goldings, East Kent [5.0%] - Steep 10 min | Hops | 6 |
| 1.0 pkgs | London Ale (Wyeast Labs #1028) | Yeast | 7 |