Brewed a bitter today for serving at a family party we're planning for later this year. I based it on a beer I did a few months back that turned out great. It was a bit stronger than this at 1.050 but this is meant to be more of a quaffing ale
Here's the recipe....
William's Bitter
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 55.00 Wort Size (L): 55.00
Total Grain (kg): 9.38
Anticipated OG: 1.040 Plato: 10.06
Anticipated EBC: 28.2
Anticipated IBU: 34.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
90.7 8.50 kg. Pale Malt(2-row) Great Britain 1.037 4
3.5 0.32 kg. Crystal 55L Great Britian 1.001 145
2.7 0.25 kg. Flaked Corn (Maize) America 1.001 0
1.6 0.15 kg. Roasted Barley Great Britain 1.000 1523
1.6 0.15 kg. Wheat Malt Belgium 1.001 4
Extract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Wye Challenger Whole 7.80 26.2 First WH
60.00 g. Goldings - E.K. Whole 4.20 6.2 15 min.
60.00 g. Goldings - E.K. Whole 4.20 2.5 5 min.
20.00 g. Goldings - E.K. Whole 4.20 0.0 Dry Hop
Yeast
-----
Danstar Nottingham
It's now sitting at 20C with the yeast pitched and the wort aerated to an inch of its life
/Phil.
Here's the recipe....
William's Bitter
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 55.00 Wort Size (L): 55.00
Total Grain (kg): 9.38
Anticipated OG: 1.040 Plato: 10.06
Anticipated EBC: 28.2
Anticipated IBU: 34.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
90.7 8.50 kg. Pale Malt(2-row) Great Britain 1.037 4
3.5 0.32 kg. Crystal 55L Great Britian 1.001 145
2.7 0.25 kg. Flaked Corn (Maize) America 1.001 0
1.6 0.15 kg. Roasted Barley Great Britain 1.000 1523
1.6 0.15 kg. Wheat Malt Belgium 1.001 4
Extract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Wye Challenger Whole 7.80 26.2 First WH
60.00 g. Goldings - E.K. Whole 4.20 6.2 15 min.
60.00 g. Goldings - E.K. Whole 4.20 2.5 5 min.
20.00 g. Goldings - E.K. Whole 4.20 0.0 Dry Hop
Yeast
-----
Danstar Nottingham
It's now sitting at 20C with the yeast pitched and the wort aerated to an inch of its life
/Phil.