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Old 02-11-2011, 08:10 PM   #1
Chad
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Default All-Grain - Blue Ribbon Bitter (1st in English Ales @ Piedmont Brewers Cup)

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.040
Final Gravity: 1.006
IBU: 25
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 65
Tasting Notes: Smooth, malty, slightly tart ordinary bitter with a hint of fruit

Recipe: Blue Ribbon Bitter (1st in English Pale Ales @ Piedmont Brewer's Cup)
Brewer: Chad Ward
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.16 gal
Estimated OG: 1.039 SG
Estimated Color: 12.5 SRM
Estimated IBU: 24.8 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs Ashburne Mild Malt (5.3 SRM) Grain 36.36 %
3 lbs Vienna Malt (4.0 SRM) Grain 36.36 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 24.24 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3.03 %
0.50 oz Northern Brewer [8.30 %] (60 min) Hops 15.5 IBU
0.75 oz Bramling Cross [4.76 %] (20 min) Hops 4.9 IBU
1.00 oz Crystal [3.50 %] (20 min) Hops 4.4 IBU
0.58 tsp Yeast Nutrient (Boil 10.0 min) Misc
0.75 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.00 qt of water at 165.2 F 154.0 F
10 min Mash Out Add 5.78 qt of water at 198.3 F 168.0 F


Notes:
------
* Fermented between 64° and 68°
* Cold crashed in the fermenter
* Very crisp and clean with a light hop bitterness.

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Last edited by Chad; 02-13-2011 at 05:56 PM. Reason: Fixed title
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