Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 22 L | 60 min | 36.7 | 12.4 SRM | 1.041 | 1.01 | 4.09 % |
| Actuals | 1.041 | 1.01 | 4.09 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Best Bitter | 11 B | 1.04 - 1.048 | 1.008 - 1.012 | 25 - 40 | 8 - 16 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Ale Finest Maris Otter | 3.8 kg | 87.36 |
| Biscuit | 250 g | 5.75 |
| Light Crystal 150 | 150 g | 3.45 |
| Caramunich III | 100 g | 2.3 |
| Chocolate Malt | 50 g | 1.15 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Boadicea | 30 g | 60 min | Boil | Pellet | 8 |
| Boadicea | 15 g | 15 min | Boil | Pellet | 8 |
| Boadicea | 15 g | 5 min | Boil | Pellet | 8 |
| Boadicea | 25 g | 0 min | Boil | Pellet | 8 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride (CaCl2) | 3.2 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 3 g | 0 min | Mash | Water Agent |
| Lactic Acid | 2.4 ml | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 3.96 g | 0 min | Sparge | Water Agent |
| Canning Salt (NaCl) | 2 g | 0 min | Sparge | Water Agent |
| Gypsum (CaSO4) | 3.71 g | 0 min | Sparge | Water Agent |
| Irish Moss | 2.6 g | 10 min | Boil | Fining |
| Yeast Nutrients | 0.26 g | 10 min | Boil | Other |
| BrauSol Special | 6.6 ml | 0 min | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London Ale (WLP013) | White Labs | 75% | 18.9°C - 21.7°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 65°C | 60 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 5 days | 20°C |
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |