Standard/Ordinary Bitter
OG: 1.038 (9.6 ˚P)
FG: 1.011 (2.8 ˚P)
ADF: 71%
IBU: 32
Color 10 SRM (19 EBC)
Alcohol: 3.6% ABV (2.8% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5 L)
Pre-Boil Gravity: 1.033 (8.2 ˚P)
Extract: Weight: Percent:
English Pale Ale LME (3.5 ˚L)6.1 lbs. (2.76 kg)89.1
Steeping Grains:
Crystal (120 ˚L)0.5 lb. (227 g)7.3
Special Roast (50 ˚L)0.25 lb. (113 g)3.6
Hops: IBU:
Kent Golding 5% AA, 60 min.1.2 oz. (34 g) 24.6
Kent Golding 5% AA, 30 min.0.5 oz. (14 g)5.2
Kent Golding 5% AA, 1 min.0.5 oz. (14 g)1.7
Yeast:
Fermentis Safale S-04
Fermentation and Conditioning:
Use 5 grams of properly rehydrated dry yeast, or make an appropriate starter. Ferment at 68˚ F (20˚ C). When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55˚ F (11 to 13˚ C). Since this beer has a fairly light body, excessive carbon dioxide can make it seem extra thin, harsh, and hard to drink. With the right level of CO2, the body of the beer will be just right, and won’t seem harsh or watery.
All-Grain:
British Pale Ale Malt 8 lbs. (3.63 kg)
Crystal (120 ˚L)0.5 lb. (227 g)
Special Roast (50 ˚L)0.25 lb. (113 g)
Mash at 152˚ F (67˚ C).
