J bitter
Standard/Ordinary Bitter • Extract • 24 L
My first brew..
June 14, 2005 am 01:39am
Ingredients (Extract, 24 L)
- 3 kg
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 20 g
Northern Brewer - 10.2 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 20 g
Goldings - 5.8 AA% whole; boiled 20 min
Goldings
Mild. Slightly flowery.
- 40 g
Goldings - 5.8 AA% whole; boiled 5 min
Goldings
Mild. Slightly flowery.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Very easy to do. Tastes good!
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.032 - 1.040 | |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 10.8 SRM | 4 - 14 | |
| Alcohol: | 4.5% ABV | 3.2% - 3.8% | |
| Bitterness: | 31.9 IBU | 25 - 35 |
