Measured OG 1.0825, FG 1.014, 8.9% Alc in first batch
Fermentables
9% - Crystal 45L - UK
1
34
45
Steep
28% - Dry Malt Extract - Amber
3
42
10
Extract
28% - Table Sugar - Sucrose - US
3
46
0
Late
35% - Coopers English Bitters
3.75
32
14
Late
Hops
IBU in extract
4
Pellet
Boil
45 min(s)
5.1
54.3
Hersbrucker
1
Pellet
Boil
45 min(s)
8.3
22.1
Saaz
0.5
Pellet
Boil
25 min(s)
3.8
3.8
Hallertauer Aroma
0.5
Leaf
Boil
1 min(s)
7.5
0.4
Yeast
Coopers Coopers Homebrew Yeast
80%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Note: "IBU in Extract" step has no hops added, just back calculating hopped extract contribution. Coopers Eng Bitter Lists 620 IBU, 158 degL . Diluted 1.7L can to 18.9L batch. 56 IBU=620(1.7L)/18.9L. Color calculation similar.
2.1.5 gal steep xtal until boiling
3.Added 3lbs dry amber extract, pulled off burner to avoid boilover
4.Cooled wort by adding 3lbs sugar at fire off. Used heat-of-solution cooled wort to 150F. Final cooling with running water in sink. Mixed with chilled bottled water to final 74F
5.Second mix due to small pot: 1/2 gal water and Coopers Eng Bitter no-boil. Extract can solar heated to 140F, 3 hours on dash board of Mustang in Tucson summer sun.
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