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Black bitter ale Extract
Color
Stats
OG1.056
FG1.014
IBU28
ABV5.40 %
SRM22
BJCP Style
04A. Bitter And English Pale Ale, Ordinary Bitter
Description
Modification of a simple English Ale recipe that I have been working with. Dark color and coffee notes from black patent. Caramel from the crystal still shines through. Longer boil time to balance malt with dark bitterness.
Submitted by two_squirrels on 04-May-2012

Recipe Details
Tasting Notes
Awards
Boil Volume 2.50 gallons
Boil Time 75 minutes
Batch Size 5.00 gallons
Yeast Whitelabs English Ale (salvaged from an earlier Eng. Ale) (75% app. attenuation)
Primary Fermentation 5
Secondary Fermentation 5
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.030 1.056 1.038
FG 1.008 1.014 1.013
IBU 20 28 40
SRM 6 22 14
ABV 3 5.40 3.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
70.6 % 6.00 Amber Malt Extract Syrup 32.4 9.0
11.8 % 1.00 Amber Dry Malt Extract 6.8 12.5
11.8 % 1.00 American Crystal 60L 5.1 60.0
2.9 % 0.25 American Black Patent 1.1 500.0
2.9 % 0.25 Flaked Oats 1.2 2.2
  8.50     46.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 2.00 First Gold Whole/Plug 3.3 6.6 60 0.043 28.2
  2.00               28.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss last 15 min of boil