Ordinary Bitter A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 04-A Bitter & English Pale Ale, Ordinary Bitter Min OG: 1.030 Max OG: 1.038 Min IBU: 20 Max IBU: 40 Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 6.75 Anticipated OG: 1.035 Plato: 8.87 Anticipated SRM: 10.7 Anticipated IBU: 28.0 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 12.00 Percent Per Hour Pre-Boil Wort Size: 6.10 Gal Pre-Boil Gravity: 1.029 SG 7.31 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 88.9 6.00 lbs. Pale Malt Halcyon Great Britain 1.038 3 7.4 0.50 lbs. Crystal 120L America 1.033 120 3.7 0.25 lbs. Special Roast Malt America 1.033 40 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.80 oz. Goldings - E.K. Pellet 5.00 19.7 60 min. 0.50 oz. Goldings - E.K. Pellet 5.00 6.3 30 min. 0.50 oz. Goldings - E.K. Pellet 5.00 2.1 1 min. 0.25 oz. Goldings - E.K. Plug 4.75 0.0 Dry Hop Yeast ----- White Labs WLP002 English Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 6.75 Water Qts: 7.43 - Before Additional Infusions Water Gal: 1.86 - Before Additional Infusions Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions Saccharification Rest Temp : 154 Time: 60 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 60 Total Mash Volume Gal: 2.40 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.