Devonhomebrew
Landlord.
- Joined
- Nov 27, 2011
- Messages
- 600
- Reaction score
- 0
Devonshire Bitter
Special/Best/Premium Bitter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.000
Total Hops (g): 120.00
Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.03 %
Colour (SRM): 6.9 (EBC): 13.6
Bitterness (IBU): 50.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90
Grain Bill
----------------
3.500 kg Maris Otter Malt
0.250 kg Amber Malt
0.250 kg Caramalt
Hop Bill
----------------
25.0 g East Kent Golding Leaf @ 90 Minutes
25.0 g Fuggles Leaf @ 90 Minutes
20.0 g East Kent Golding Leaf @ 30 Minutes
20.0 g Fuggles Leaf @ 30 Minutes
15.0 g East Kent Golding Leaf @ 5 Minutes
15.0 g Fuggles Leaf @ 5 Minutes
Misc Bill
----------------
3.0 g Table Salt @ 60 Minutes (Mash)
5.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 63°C for 60 Minutes.
Fermented at 17°C with Danstar Nottingham
Notes
----------------
Im hoping that the 63*C mash temp and table salt addition into the ash will give the beer less body but more maltyness.
Special/Best/Premium Bitter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.000
Total Hops (g): 120.00
Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.03 %
Colour (SRM): 6.9 (EBC): 13.6
Bitterness (IBU): 50.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90
Grain Bill
----------------
3.500 kg Maris Otter Malt
0.250 kg Amber Malt
0.250 kg Caramalt
Hop Bill
----------------
25.0 g East Kent Golding Leaf @ 90 Minutes
25.0 g Fuggles Leaf @ 90 Minutes
20.0 g East Kent Golding Leaf @ 30 Minutes
20.0 g Fuggles Leaf @ 30 Minutes
15.0 g East Kent Golding Leaf @ 5 Minutes
15.0 g Fuggles Leaf @ 5 Minutes
Misc Bill
----------------
3.0 g Table Salt @ 60 Minutes (Mash)
5.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 63°C for 60 Minutes.
Fermented at 17°C with Danstar Nottingham
Notes
----------------
Im hoping that the 63*C mash temp and table salt addition into the ash will give the beer less body but more maltyness.