Recipe: Best Bitter
Style: 8B. Special/Best/Premium BitterDescription:
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 4.60%
Estimated Original Gravity [SG]: 1.048
Estimated Final Gravity [SG]: 1.013
Estimated Attenuation: 72.04%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 35.09
Color [SRM(EBC)]: 6.97 (13.74)
BU:GU ratio: 0.737
Balance: 1.441
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
250.00 (0.55) Amber Malt 1.002 5.36%
50.00 (0.11) Aromatic Malt 1.000 1.07%
298.27 (0.66) Cane (Beet) Sugar 1.005 6.39%
300.00 (0.66) Crystal Pale (Thomas Fawcett) 1.003 6.43%
3569.03 (7.87) Maris Otter Malt (Bairds) 1.035 76.47%
200.00 (0.44) Oats, Malted 1.002 4.29%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
22.52 (0.79) Super Pride 13.00% 30.00 85.48% 60.00
21.10 (0.74) East Kent Goldings 4.75% 5.09 14.52% 15.00
25.00 (0.88) Styrian Goldings 5.25% 0.00 0.00% Hop Tea
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
West Yorkshire Ale (Timothy Landlord) - Wyeast 1469 69.00% 17.00 (62.60) 22.00 (71.60)
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Miscellaneous:Name Type Use Amount Time[Mins]
Sulphate Wateragent Mash 1.50 (0.05) [gms (oz)]
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 60
Mash out Infusion 75.00 (167.00) 10
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