Bruer
Well-Known Member
Hi all looking for a bit of feedback on a proposed recipe for an ordinary bitter. Is the malt profile going to be complex enough? I want something sessionable but not too thin. Maybe replace a bit of the MO with something like Caramalt or amber.
HOME BREW RECIPE:
Title: Landlord Ordinary Bitter
Style Name: Ordinary Bitter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 30 liters
Boil Gravity: 1.025
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.039
Final Gravity: 1.012
ABV (standard): 3.53%
IBU (tinseth): 34.73
SRM (morey): 8.6
FERMENTABLES:
3 kg - United Kingdom - Maris Otter Pale (95.2%)
150 g - United Kingdom - Extra Dark Crystal 120L (4.8%)
HOPS:
33 g - East Kent Goldings, 60 min
14 g - East Kent Goldings, 20 min
14 g - East Kent Goldings, 0 min
Irish moss @ 15 min
Mash at 68, mash out at 75
Ferment with wyeast London ESB 1968 @ 19C
Fine with gelatin
-----------------
HOME BREW RECIPE:
Title: Landlord Ordinary Bitter
Style Name: Ordinary Bitter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 30 liters
Boil Gravity: 1.025
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.039
Final Gravity: 1.012
ABV (standard): 3.53%
IBU (tinseth): 34.73
SRM (morey): 8.6
FERMENTABLES:
3 kg - United Kingdom - Maris Otter Pale (95.2%)
150 g - United Kingdom - Extra Dark Crystal 120L (4.8%)
HOPS:
33 g - East Kent Goldings, 60 min
14 g - East Kent Goldings, 20 min
14 g - East Kent Goldings, 0 min
Irish moss @ 15 min
Mash at 68, mash out at 75
Ferment with wyeast London ESB 1968 @ 19C
Fine with gelatin
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