BeerSmith 2 Recipe Export - http://www.beersmith.com
Recipe: Classic Standard Bitter 19/01/13
Style: Standard/Ordinary Bitter
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.0 l
Post Boil Volume: 5.0 l
Batch Size (fermenter): 4.5 l
Bottling Volume: 4.5 l
Estimated OG: 1.036 SG
Estimated Color: 20.1 EBC
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.4 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
8.00 ml CRS (Mash 60.0 mins) Water Agent 1 -
0.20 g Salt (Mash 60.0 mins) Water Agent 2 -
0.76 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 92.1 %
0.07 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 7.9 %
6.01 g Goldings, East Kent [6.40 %] - Boil 60.0 Hop 5 25.0 IBUs
1.80 g Goldings, East Kent [6.40 %] - Boil 30.0 Hop 6 5.2 IBUs
1.80 g Goldings, East Kent [6.40 %] - Aroma Ste Hop 7 0.0 IBUs
Mash Schedule: BIAB, Full Body
Total Grain Weight: 0.83 kg
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Name Description Step Temperat Step Time
Saccharification Add 9.81 l of water at 70.9 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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Classic Bitter recipe, brewed 13/01/13 and 19/01/13.
First attempt too much liquor was used to begin with, OG measured as 1.031.
Second attempt, forgot to use gypsum addition.
Classic Bitter recipe, brewed 13/01/13 and 19/01/13.
First attempt too much liquor was used to begin with, OG measured as 1.031.
Second attempt, forgot to use gypsum addition.
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