This recipe was inspired by BierMunchers Session Beer... https://www.homebrewtalk.com/showthread.php?p=396190#post396190
I just made some changes. I am waiting for my stupid SP10 to get shipped, so I dont know when I will get to brew this. But I wanted it to be ready for a party on the 27th of this month. Can anyone give me a drop-dead date for when this must be brewed in order to have it drinkable by then?
Also, I wanted to use Munich malt, but Im not sure if that is supposed to replace the Crystal, or can be used in conjuction with it.
My Ordinary Bitter
Selected Style and BJCP Guidelines
8A-English Pale Ale-Standard/Ordinary Bitter (I think)
Min OG: 1.032 SG Max OG: 1.040 SG
Min FG: 1.007 SG Max FG: 1.011 SG
Min IBU: 25 IBU Max IBU: 35 IBU
Min Color: 4.0 SRM Max Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.50 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.50 US gals
Expected Pre-Boil Gravity: 1.034 SG Expected OG: 1.040 SG
Expected FG: 1.010 SG Apparent Attenuation: 74.9 %
Expected ABV: 3.9 % Expected ABW: 3.1 %
Expected IBU (using Tinseth): 27.4 IBU Expected Color: 4.1 SRM
Mash Efficiency: 70.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 69 degF
Fermentables
Ingredient Amount % When
US 2-Row Malt 7.00 lb 82.4 % In Mash/Steeped
US Munich 10L Malt 0.50 lb 5.9 % In Mash/Steeped
US Vienna Malt 0.50 lb 5.9 % In Mash/Steeped
US Caramel 10L Malt 0.50 lb 5.9 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
UK Golding 5.5 1.0 oz Pelletized Hops 60 Min From End
US Cascade 6.8 1.0 oz Pelletized Hops 5 Min From End
Yeast
Danstar-Nottingham
Mash at 154 for 60 Minutes.
I just made some changes. I am waiting for my stupid SP10 to get shipped, so I dont know when I will get to brew this. But I wanted it to be ready for a party on the 27th of this month. Can anyone give me a drop-dead date for when this must be brewed in order to have it drinkable by then?
Also, I wanted to use Munich malt, but Im not sure if that is supposed to replace the Crystal, or can be used in conjuction with it.
My Ordinary Bitter
Selected Style and BJCP Guidelines
8A-English Pale Ale-Standard/Ordinary Bitter (I think)
Min OG: 1.032 SG Max OG: 1.040 SG
Min FG: 1.007 SG Max FG: 1.011 SG
Min IBU: 25 IBU Max IBU: 35 IBU
Min Color: 4.0 SRM Max Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.50 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.50 US gals
Expected Pre-Boil Gravity: 1.034 SG Expected OG: 1.040 SG
Expected FG: 1.010 SG Apparent Attenuation: 74.9 %
Expected ABV: 3.9 % Expected ABW: 3.1 %
Expected IBU (using Tinseth): 27.4 IBU Expected Color: 4.1 SRM
Mash Efficiency: 70.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 69 degF
Fermentables
Ingredient Amount % When
US 2-Row Malt 7.00 lb 82.4 % In Mash/Steeped
US Munich 10L Malt 0.50 lb 5.9 % In Mash/Steeped
US Vienna Malt 0.50 lb 5.9 % In Mash/Steeped
US Caramel 10L Malt 0.50 lb 5.9 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
UK Golding 5.5 1.0 oz Pelletized Hops 60 Min From End
US Cascade 6.8 1.0 oz Pelletized Hops 5 Min From End
Yeast
Danstar-Nottingham
Mash at 154 for 60 Minutes.