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English Bitt Partial
Color
Stats
OG1.053
FG1.013
IBU23
ABV5.20 %
SRM10
BJCP Style
04B. Bitter And English Pale Ale, Special or Best Bitter
Description
Submitted by kesweeze on 29-Aug-2010

Recipe Details
Tasting Notes
Awards
Boil Volume 4.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast American Ale 1056 (75% app. attenuation)
Primary Fermentation Glass, 5 days
Secondary Fermentation Glass, 7 days
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.039 1.053 1.045
FG 1.009 1.013 1.014
IBU 20 23 45
SRM 6 10 14
ABV 3.7 5.20 4.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
56.4 % 5.00 British Two-row Pale Marris Otter 28.5 2.5
32.3 % 2.86 Light Malt Extract Syrup 14.6 2.0
11.3 % 1.00 American Crystal 60L 5.1 60.0
  8.86     48.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 Goldings Whole Whole/Plug 5.0 5.0 30 0.028 13.9
16.7 % 0.50 Goldings Whole Whole/Plug 5.0 2.5 FWH 0.019 4.6
16.7 % 0.50 Goldings Whole Whole/Plug 5.0 2.5 15 0.015 3.7
33.3 % 1.00 Goldings Whole Whole/Plug 5.0 5.0 1 0.002 0.9
  3.00               23.0
Miscellaneous Ingredients
Weight/Units Name Notes
15 g Irish Moss