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Left over bitter Extract
Color
Stats
OG1.060
FG1.018
IBU39
ABV5.40 %
SRM12
BJCP Style
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale
Description
First brew of the year is always everything I have left over from last year. 4 kinds of hops, and the rest of my grains and extracts.
Submitted by dnfd737 on 26-Apr-2008

Recipe Details
Tasting Notes Good ballance of malt sweetness and hop bitterness. Og was 1.066 Fg was not determined.
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Nottingham dry ale yeast (70% app. attenuation)
Primary Fermentation plastic bucket 7 days
Secondary Fermentation glass 14 days
Other Fermentation
Procedure Start out with 3 gallons water in the kettel, at a tablespoon of burtton salt and let boil, When boil starts remove from heat and add all sugars dextrin and follow hop schedule for boil. Chill wort pitch yeast when ready. Primarry in plastic for 7 days then secondary in glass for 14 days.
  Style Comparison
  Low   High
OG 1.046 1.060 1.065
FG 1.011 1.018 1.020
IBU 30 39 65
SRM 6 12 14
ABV 4.4 5.40 6.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
32.3 % 2.50 Brown Sugar 16.9 2.0
25.8 % 2.00 Light Malt Extract Syrup 10.2 2.0
12.9 % 1.00 Dark Dry Malt Extract 6.3 80.0
12.9 % 1.00 Honey 5.3 1.5
9.7 % 0.75 Molasses 4.3 10.0
6.5 % 0.50 Dextrin 2.3 1.5
  7.75     45.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
20.0 % 0.75 East Kent Goldings Whole/Plug 5.0 3.8 60 0.045 16.8
26.7 % 1.00 Cascade Whole/Plug 6.5 6.5 30 0.024 15.6
26.7 % 1.00 Hallertau Pellet 3.2 3.2 15 0.014 4.5
26.7 % 1.00 Czech Saaz Whole/Plug 3.1 3.1 5 0.008 2.5
  3.75               39.0