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Delaware Best Bitter Extract
Color
Stats
OG1.051
FG1.043
IBU33
ABV1.00 %
SRM10
BJCP Style
04B. Bitter And English Pale Ale, Special or Best Bitter
Description
Submitted by DelawareBeer on 09-Jan-2012

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 4.25 gallons
Yeast White Labs WLP023 Burton Ale Liquid (75% app. attenuation)
Primary Fermentation Glass
Secondary Fermentation Glass
Other Fermentation
Procedure Added 2.5 boiled water to primary fermenter & allow to cool to room temperature. Added 2.5 gal. water to brew kettle with .25 lbs. cracked crystal malt & brought to rolling boil. Boiled for 60 mins. Added Tettnang hops at 40 mins. Added Kent Golding hops at 15 mins. Added water salts & Irish moss at 10 mins. Removed kettle from heat & added Styrian Golding hops. Placed kettle into ice bath & until temperature fo wort was reduced to 90 degrees. Poured wort into primary fermenter, mixing mixing with cooled water. OG was 1.043 at 77 degrees (1.045 Specific OG). Aerated wort & pitched yeast.
  Style Comparison
  Low   High
OG 1.039 1.051 1.045
FG 1.009 1.043 1.014
IBU 20 33 45
SRM 6 10 14
ABV 3.7 1.00 4.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
96.0 % 6.00 Amber Malt Extract Syrup Munton Amber (unhopped) 38.1 9.0
4.0 % 0.25 Crystal 60L 1.3 60.0
  6.25     39.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
57.1 % 1.00 Tettnanger U.S. Tettnang Whole/Plug 6.3 6.3 40 0.047 29.4
14.3 % 0.25 Kent Golding Whole/Plug 6.0 1.5 15 0.017 2.5
28.6 % 0.50 Styrian Goldings Pellet 4.9 2.5 1 0.002 0.6
  1.75               33.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp. Burton Walter Salts added with 10 mins. remaining
1 tsp. Irish Moss added with 10 mins. remainig