Recipe Type: All Grain
Yeast: Wyeast 1968
Yeast Starter: natrually!
Batch Size (Gallons): 5.5 Gallon
Original Gravity: 1.035
Final Gravity: 1.011
IBU: 35 IBU
Boiling Time (Minutes): 60
Color: 8.9 SRM
Primary Fermentation (# of Days & Temp): 10 days at 67 degrees
Tasting Notes: Great malt flavor, fruit esters with earthy hop bitterness and subtle spice notes

Bitter Brit

BJCP Style and Style Guidelines:


08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics:

Batch Size (Gal): 5.50
Total Grain (Lbs): 7.25
Anticipated OG: 1.035
Anticipated SRM: 8.9
Anticipated IBU: 35.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grainbill:
5.50 lbs. Maris Otter Malt
1.00 lbs. Toasted Maris Otter Malt**
0.50 lbs. Crystal 20L
0.25 lbs. Crystal 120L


Hops:

0.75 oz. Fuggle 4.50%AA FWH
1.00 oz. Goldings - E.K. 5.30%AA FWH
0.50 oz. Fuggle 4.50%AA 5 min.
0.50 oz. Goldings - E.K. 5.30%AA 5 min.

Irish moss at 5 minutes

Yeast:

WYeast 1968 London Extra Special Bitter


Mash Schedule:

Mash Type: Single Step

Grain Lbs: 7.25
Mash Water Qts: 7.25

Qts Water Per Lbs Grain: 1.00

Saccharification Rest Temp : 151 degrees Time: 60 minutes
Mash-out Rest Temp : 212 degrees Time: 10 minutes
Sparge Temp : 170 degrees Time: 10 minutes



Mash at 1:1 ratio for 60 minutes.

Mashout with approx .87 gallon (grain absorption amount), vorlauf and drain into boil kettle.

Split sparge water into two seperate additions, vorlaufing and draining the mash tun between each addition, (total volume of water will depend on your system).


Hops additions are First Wort Hopping for 1.0 oz of East Kent Golding and .75 oz of Fuggles (the hops go into the kettle while the wort is collected)

.5 oz of East Kent Goldings and .5 oz of Fuggle are added at 5 minutes left in the boil.

Chill to 65 degrees and aerate while transferring to the fermenter, pitch yeast starter and ferment at 65 degrees for 1 day, ramp up to 67 degrees for 4 days and rise to 70 for the balance of fermentation. (If this process is a bit much, a simple 67 degrees for 10 days will work fine as well.)

** I toast my own malt by spreading it evenly on a cookie sheet and putting it into a preheated 350 drgree oven for 16 minutes, stirring midway through for even toasting, place in a paper bag for 7-10 days before using to let it mellow out.

Here is a cell phone pic of the beer, I will update with a better image soon!