First time I've put a recipe out here.
Just looking for some feedback, to see if I'm on the right track.
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Batch Size: 8.00 gal
Boil Size: 10.26 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
12.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.44 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 11.11 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.11 %
1.50 lb Victory Malt (28.0 SRM) Grain 8.33 %
1.00 oz Williamette [5.50 %] (60 min) Hops 10.4 IBU
1.00 oz Tettnang [6.50 %] (45 min) Hops 11.3 IBU
0.75 oz Williamette [5.50 %] (30 min) Hops 6.0 IBU
0.75 oz Tettnang [6.50 %] (15 min) Hops 4.6 IBU
1.60 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min)
2.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Beer Profile
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.60 %
Bitterness: 32.3 IBU
Est Color: 13.2 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 18.00 lb
Sparge Water: 7.64 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
Mashing @ 154.0 F
60 min Mash In Add 5.58 gal of water at 170.2 F
Just looking for some feedback, to see if I'm on the right track.
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Batch Size: 8.00 gal
Boil Size: 10.26 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
12.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.44 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 11.11 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.11 %
1.50 lb Victory Malt (28.0 SRM) Grain 8.33 %
1.00 oz Williamette [5.50 %] (60 min) Hops 10.4 IBU
1.00 oz Tettnang [6.50 %] (45 min) Hops 11.3 IBU
0.75 oz Williamette [5.50 %] (30 min) Hops 6.0 IBU
0.75 oz Tettnang [6.50 %] (15 min) Hops 4.6 IBU
1.60 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min)
2.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Beer Profile
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.60 %
Bitterness: 32.3 IBU
Est Color: 13.2 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 18.00 lb
Sparge Water: 7.64 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
Mashing @ 154.0 F
60 min Mash In Add 5.58 gal of water at 170.2 F