Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 45 min | 41.5 IBUs | 11.0102881 | 1.059 | 1.016 | 5.7 % |
| Actuals | 1.048 | 1.011 | 4.8 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Strong Bitter | 11 C | 1.048 - 1.06 | 1.01 - 1.016 | 30 - 50 | 8 - 18 | 1.6 - 2.5 | 4.6 - 6.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 13 lbs | 89.66 |
| Viking Caramel 50 | 1 lbs | 6.9 |
| Caramel/Crystal Malt -120L | 8 oz | 3.45 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Challenger | 2 oz | 60 min | Boil | Pellet | 7.5 |
| Centennial | 0.5 oz | 0 min | Aroma | Pellet | 10 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 15 min | Boil | Fining |
| Wyeast Beer Nutrient Blend | 1.00 tsp | 10 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London ESB English Style Ale Yeast (-) | Lallemand | 71% | 64.4°F - 71.6°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Notes
| Jamil's Programmer's Elbow |
Download
| Download this recipe's BeerXML file |
