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Frane's Bitter
Standard/Ordinary Bitter • All Grain • 5 gal
This recipe was published in BYO in August 1996. Look at those numbers, thank god I did not brew it.
November 29, 2000 pm 07:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.31 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.31 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.31 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 oz
Target - 11.0 AA% pellets; boiled 75 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 oz
Styrian Goldings - 5.0 AA% pellets; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 10.9 SRM | 4 - 14 | |
| Alcohol: | 3.5% ABV | 3.2% - 3.8% | |
| Bitterness: | 64.8 IBU | 25 - 35 | |
Discussion
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