Recipe Type: All Grain
Yeast: WLP002
Yeast Starter: 1 Liter
Batch Size (Gallons): 5.25
Original Gravity: 1.044
Final Gravity: 1.008
IBU: 40
Boiling Time (Minutes): 60
Color: 8.3 SRM
Primary Fermentation (# of Days & Temp): 28 @ 68F
Additional Fermentation: -
Secondary Fermentation (# of Days & Temp): -
Tasting Notes: A light bodied special bitter with caramel overtones, and good hop presence

A ProMash Brewing Session Report
--------------------------------
Recipe: Alan's Special Bitter

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 8.25
Anticipated OG: 1.044 Plato: 11.04
Anticipated SRM: 8.3
Anticipated IBU: 40.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.044 Plato: 11.06
Actual FG: 1.008 Plato: 2.05

Alc by Weight: 3.76 by Volume: 4.79 From Measured Gravities.
ADF: 81.5 RDF 67.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 81 %
Anticipated Points From Mash: 44.36
Actual Points From Mash: 47.89


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.9 7.50 lbs. Maris Otter Great Britain 1.038 3
9.1 0.75 lbs. Crystal 55L Great Britian 1.034 55

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. New Zealand Hallertauer Whole 8.60 36.7 60 min.
0.50 oz. Willamette Whole 5.00 3.6 20 min.
0.50 oz. Willamette Whole 5.00 0.0 0 min.


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Infusion

Grain Lbs: 8.25
Water Qts: 8.25 - Before Additional Infusions
Water Gal: 2.06 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 168 Time: 10
Sparge Temp: 168 Time: 60

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Kegged straight from primary. No forced carbonation or priming sugar.
Ready to drink after 3 weeks at 4 PSI and 57F. Compares very favorably with the Special Bitters served on draft in English pubs.