All Grain Strong Bitter homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Golden Naked Oats - UK, Simpsons DRC, Brown Sugar - US, Melanoidin Malt - US, Corn Sugar (Dextrose) - US, Simpsons's Premium English Caramalt, Flaked Corn - US, Magnum Hops, East Kent Goldings Hops, Danstar Windsor Homebrew Yeast.
Fermentables
77% - Maris Otter Pale - UK
9.5001
38
3
Mash
4% - Golden Naked Oats - UK
0.5
33
10
Mash
2% - Simpsons DRC
0.25
33
112
Mash
2% - Brown Sugar - US
0.25
46
10
Late
4% - Melanoidin Malt - US
0.5
37
20
Mash
2% - Corn Sugar (Dextrose) - US
0.306
46
0
Late
2% - Simpsons's Premium English Caramalt
0.25
33
23
Mash
6% - Flaked Corn - US
0.75
37
1
Mash
Hops
Magnum
1
Pellet
Boil
30 min(s)
11.9
27.5
East Kent Goldings
1
Pellet
Boil
10 min(s)
4.4
4.8
East Kent Goldings
1
Pellet
Boil
5 min(s)
4.4
2.6
East Kent Goldings
1
Pellet
DryHop
0 day(s)
4.4
0.0
Yeast
Danstar Windsor
65%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Nov 14/21: Mashed in with 18.35L, 5.5ml phosphoric, 3g CaSO4, 2.5g Cacl2
2.Hit 64.5c mash temperature. 45 minute mash.
3.Sparged with 18.5L, 5ml phosphoric, 3.5g CaSO4, 2.8g Cacl2
4.Grainbed at 57c, water at 80c. Hit 68c mashout, 20 minute timer.
5.4oz brown sugar in at 7 minutes left in the boil.
6.Nov 14/21 1pm: Pitched into wort at 23c. Into FC set to 18c.
7.Nov 15/21 9pm: LB at 20c.
8.Nov 16/21 7am: Fermentation slowing, FC up to 19.5C
9.Nov 16/21 530pm: Fermentation pretty much done. Added 1oz EKG, FC up to 21.5c to finish.
10.Nov 17/21 7am: LB at 21.5c, FC up to 22c.
11.Nov 20/21 1115: FC up to 23c.
12.Nov 22/645pm: Began cold crashing.
13.Dec 04/21: Bottling day! 19.5L at 23c with 4.9oz dextrose for 2.55 volumes.
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