First, mods, posted this in recipes. Believe given the fact it's a question on a potential recipe, believe it belongs better here. Apologies for the double up.
Just a check on a strong bitter, using invert and black de-bittered for coloring. Hoping especially for feedback from British brewers, as to traditional bitter.
Strong Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
Recipe Specifics
----------------
Batch Size (Gal): 13.00 Wort Size (Gal): 13.00
Total Grain (Lbs): 23.11
Anticipated OG: 1.058 Plato: 14.31
Anticipated SRM: 16.0
Anticipated IBU: 39.8
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 16.00 Gal
Pre-Boil Gravity: 1.047 SG 11.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.2 19.00 lbs. Warminster - Maris Otter England 1.037 3
3.2 0.75 lbs. Crystal 135-160 - Hugh Baird Great Britain 1.030 150
2.2 0.50 lbs. Crystal 77 Great Britain 1.035 77
4.9 1.13 lbs. Invert Sugar No.3 1.036 65
1.0 0.23 lbs. De-Bittered Black Belgium 1.010 550
6.5 1.50 lbs. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.25 oz. Wye Challenger Pellet 7.60 31.1 60 min.
1.50 oz. Wye Challenger Pellet 7.60 4.1 10 min.
0.50 oz. Wye Northdown Pellet 5.00 0.9 10 min.
1.75 oz. First Gold Pellet 6.80 3.6 5 min.
4.00 oz. First Gold Pellet 6.80 0.0 0 min.
2.75 oz. First Gold Pellet 6.80 0.0 Dry Hop
Yeast
-----
TT or CC - leaning towards TT this time around
Water Profile - moderately mineralized with SO4 ande Cl at equity at 250; Ca perhaps 150.
-------------
Mash Schedule
-------------
Mash Name: Extra Special Bitter Mash
Total Grain Lbs: 23.11
Total Water Qts: 24.00 - Before Additional Infusions
Total Water Gal: 6.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccharification 5 60 149 149 Infuse 164 24.00 1.04
Mashout 5 15 170 170 Infuse 210 15.03 1.69
Total Water Qts: 39.03 - After Additional Infusions
Total Water Gal: 9.76 - After Additional Infusions
Total Mash Volume Gal: 11.61 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Just a check on a strong bitter, using invert and black de-bittered for coloring. Hoping especially for feedback from British brewers, as to traditional bitter.
Strong Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
Recipe Specifics
----------------
Batch Size (Gal): 13.00 Wort Size (Gal): 13.00
Total Grain (Lbs): 23.11
Anticipated OG: 1.058 Plato: 14.31
Anticipated SRM: 16.0
Anticipated IBU: 39.8
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 16.00 Gal
Pre-Boil Gravity: 1.047 SG 11.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.2 19.00 lbs. Warminster - Maris Otter England 1.037 3
3.2 0.75 lbs. Crystal 135-160 - Hugh Baird Great Britain 1.030 150
2.2 0.50 lbs. Crystal 77 Great Britain 1.035 77
4.9 1.13 lbs. Invert Sugar No.3 1.036 65
1.0 0.23 lbs. De-Bittered Black Belgium 1.010 550
6.5 1.50 lbs. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.25 oz. Wye Challenger Pellet 7.60 31.1 60 min.
1.50 oz. Wye Challenger Pellet 7.60 4.1 10 min.
0.50 oz. Wye Northdown Pellet 5.00 0.9 10 min.
1.75 oz. First Gold Pellet 6.80 3.6 5 min.
4.00 oz. First Gold Pellet 6.80 0.0 0 min.
2.75 oz. First Gold Pellet 6.80 0.0 Dry Hop
Yeast
-----
TT or CC - leaning towards TT this time around
Water Profile - moderately mineralized with SO4 ande Cl at equity at 250; Ca perhaps 150.
-------------
Mash Schedule
-------------
Mash Name: Extra Special Bitter Mash
Total Grain Lbs: 23.11
Total Water Qts: 24.00 - Before Additional Infusions
Total Water Gal: 6.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccharification 5 60 149 149 Infuse 164 24.00 1.04
Mashout 5 15 170 170 Infuse 210 15.03 1.69
Total Water Qts: 39.03 - After Additional Infusions
Total Water Gal: 9.76 - After Additional Infusions
Total Mash Volume Gal: 11.61 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.