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British Bitter

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: British Bitter	Brewer: Laddydaddy	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 13 gal.	Boil Length: 60 min.	Target Volume: 11 gal.
Style	Name: Extra Special & Strong Bitter	Category: English Pale Ale - 8C	Type: Ale
Notes	Add 1/2 tsp of gypsum per gallon of water

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
British 2-row Pale	15 lbs.	2 °L	1.037	1.038	78%
Flaked Maize (Corn)	2 lbs.	1 °L	1.037	1.005	10%
Golden Naked Oats	2 lbs.	10 °L	1.033	1.004	10%
Pale Chocolate Malt	2 oz.	180 °L	1.034	1.000	1%
Total	19 lbs. 2.00 oz.	6 SRM		1.048

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Fuggles (Uk)	1 oz.	5	Boil	45 min.	Pellet	9
Fuggles (Uk)	1.5 oz.	5	Boil	15 min.	Pellet	8
Fuggles (Uk)	1.5 oz.	5	Boil	0 min.	Pellet	0
Total	4.00 oz.					17

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
English Ale WLP002	72.5	Med/High	68 °F	73 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: British Bitter	Brewer: Laddydaddy	Brew Date:
	Boil Volume: 13 gal.	Units: standard	Thermal Loss: 5.4°F
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: batch
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	150.0 °F	7.17 gal.	165.4 °F	1.50
Total		1 hour		7.17 gal. (runoff: 4.30 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	150.0 °F	7.17 gal.	165.4 °F
Saccharification	60 min.	150.0 °F	7.17 gal.	165.4 °F
Total	2 hour		14.34 gal.

Type

all-grain

OG

1.048

style
1.048 - 1.060

FG

1.013

style
1.010 - 1.016

Color

6 SRM

style
6 - 18

IBU

17

style
30 - 50

ABV

4.6%

style
4.6 - 6.2

Cal.

159

per 12oz.