Best Bitter Recipe - 01 - Bladesman Bitter

{"RecipeId":79467,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":120230,"Name":"01 - Bladesman Bitter","Description":"The House Bitter - \nBalanced but firm hop bitterness, low hop charcter allows for a malt charcter to shine through with some mat charcter in the aroma of biscuit with a touch of carmel. \n\nTry subbing Muntons Pale Malt for golden promise\n\nPreboil OG 1.040\n\nMash Water 16 L at 5.5 gallons\nSParge 13 L at 5.5 gallons\n\nSaach 151 F for 60\nMash out 170 F for 10","ImageUrlRoot":"/img/r/2c/2cdf247c-b00c-4320-8892-1da7c13ef030","StyleId":"11B","StyleName":"Best Bitter","BatchSize":5.5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1580425781287)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0462613636363636,"Fg":1.011565340909091,"Srm":11.513496731898766,"Ibu":29.95960951615071,"BgGu":0.6476162214250224,"Abv":4.475786931818182,"Calories":153,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"82","Amt":"8","Ppg":"37","L":"3","Use":"Mash","Id":"501138","IngId":"538","Name":"Golden Promise - UK","CustomName":"","Rank":"2"},{"Per":"5","Amt":"0.5","Ppg":"35","L":"20","Use":"Mash","Id":"540761","IngId":"26","Name":"Munich - Dark 20L - US","CustomName":"","Rank":"3"},{"Per":"5","Amt":"0.5","Ppg":"0","L":"0","Use":"Mash","Id":"539437","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"4"},{"Per":"5","Amt":"0.5","Ppg":"35","L":"120","Use":"Mash","Id":"540762","IngId":"46","Name":"Caramel/Crystal 120 - US","CustomName":"","Rank":"4"},{"Per":"3","Amt":"0.25","Ppg":"33","L":"50","Use":"Mash","Id":"540763","IngId":"40","Name":"Special Roast - US","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"1.2","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"5.5","Ibu":"23.5845691847703","Id":"524786","IngId":"39","Name":"East Kent Goldings","CustomName":"","Rank":"2"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"5.5","Ibu":"5.95127917625112","Id":"562746","IngId":"39","Name":"East Kent Goldings","CustomName":"","Rank":"4"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"1","Day":"0","AA":"5.5","Ibu":"0.42376115512925","Id":"562747","IngId":"39","Name":"East Kent Goldings","CustomName":"","Rank":"6"}],"Yeasts":[{"Atten":"0.75","Id":"149910","IngId":"165","Name":"White Labs Dry English ale WLP007","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"168772","Rank":"1","Text":"Put on B.Z. Jacket"},{"Id":"168773","Rank":"2","Text":"Collect 16 Liters of strike water(For 5.5 gallon batch) and set strike temp to 151f/66c"},{"Id":"168774","Rank":"3","Text":"toss in 1 crushed campden tablet."},{"Id":"168775","Rank":"4","Text":"add 0.25 tsp Gypsum and add 0.25 tsp Calcium Chloride"},{"Id":"168776","Rank":"5","Text":"insert mash pipe once strike temp is reached. Add a base layer of rice hulls."},{"Id":"168777","Rank":"6","Text":"Mash in grains, Slowly add your grain, constantly stirring to maximize exposure."},{"Id":"168778","Rank":"7","Text":"Proteins rest for 10 mins at 62c - no recirc during this"},{"Id":"168779","Rank":"8","Text":"MASH AT 154F / 68C for 60 mins - minimum recirc to cover grains"},{"Id":"168780","Rank":"9","Text":"MASH FOR 60 MINS - stirring every 15-20 minute intervals"},{"Id":"168781","Rank":"10","Text":"Mash Out @ 75C for 15 mins"},{"Id":"168782","Rank":"11","Text":"record pre Sparge volume and gravity"},{"Id":"168783","Rank":"12","Text":"Sparge with 2.62 liters for a 5.5 gallon batch of 167F/75C till you get 25 Liters of Wort"},{"Id":"168784","Rank":"13","Text":"record preboil volume and gravity"},{"Id":"168785","Rank":"14","Text":"add 2-3 drops of fermcap"},{"Id":"168786","Rank":"15","Text":"Bring to Boil and follow Hop schedule, Remember to add WHIRFLO TABLET \u0026 Yeast nutrient in f"},{"Id":"168787","Rank":"16","Text":"Complete Boil. record post boil volume. Cool down to 70F on Brewzilla temp control."},{"Id":"168788","Rank":"17","Text":"record Original gravity."},{"Id":"168789","Rank":"18","Text":"Transfer to carboy with lots of splashing to oxygenate."},{"Id":"168790","Rank":"19","Text":"Let Wort Cool to 68 and pitch yeast. set inkbird to ferment temp to 69 F"}]}