 |
 |
 |
 |
 |
 |
 |
Ebury St. Bitter
| Brewer: | Tim | Email: | - | |||||
| Beer: | Ebury St. Bitter | Style: | English Best (Special) Bitter | |||||
| Type: | Extract w/grain | Size: | 23 liters | |||||
| Color: |
|
Bitterness: | 46 IBU | |||||
| OG: | 1.046 | FG: | 1.014 | |||||
| Alcohol: | 4.2% v/v (3.3% w/w) | |||||||
| Water: | Burton Salts, tap water | |||||||
| Grain: | 8 oz. British crystal 50-60L | |||||||
| Steep: | Add grains to water, bring to 150 degrees for 30 minutes then remove. | |||||||
| Boil: | 60 minutes | SG 1.089 | 12 liters | |||||
| 5 lb. 0 oz. Light malt extract 2 lb. 0 oz. Amber dry malt extract |
||||||||
| 1/2 Tsp Irish Moss | ||||||||
| Hops: | .5 oz. Cascade (5.7% AA, 60 min.) 1 oz. Chinook (13.2% AA, 60 min.) .5 oz. Cascade (5.7% AA, 30 min.) 1 oz. Cascade (5.7% AA, 15 min.) 1 oz. Kent Goldings (aroma) |
|||||||
| Yeast: | Wyeast 1275 Thames Valley Ale | |||||||
| Carbonation: | 1.0 volumes | Dried Malt Extract: 0.13 oz. for 21 liters @ 16°C | ||||||
Recipe posted 03/15/06.
