The House Bitter -
Balanced 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.
Try subbing Muntons Pale Malt for golden promise
Preboil OG 1.040
Mash Water 16 L at 5.5 gallons
SParge 13 L at 5.5 gallons
Saach 151 F for 60
Mash out 170 F for 10
Fermentables
82% - Golden Promise - UK
8
37
3
Mash
5% - Munich - Dark 20L - US
0.5
35
20
Mash
5% - Rice Hulls - US
0.5
0
0
Mash
5% - Caramel/Crystal 120 - US
0.5
35
120
Mash
3% - Special Roast - US
0.25
33
50
Mash
Hops
No hops in this recipe
Yeast
White Labs Dry English ale WLP007
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Put on B.Z. Jacket
2.Collect 16 Liters of strike water(For 5.5 gallon batch) and set strike temp to 151f/66c
3.toss in 1 crushed campden tablet.
4.add 0.25 tsp Gypsum and add 0.25 tsp Calcium Chloride
5.insert mash pipe once strike temp is reached. Add a base layer of rice hulls.
6.Mash in grains, Slowly add your grain, constantly stirring to maximize exposure.
7.Proteins rest for 10 mins at 62c - no recirc during this
8.MASH AT 154F / 68C for 60 mins - minimum recirc to cover grains
9.MASH FOR 60 MINS - stirring every 15-20 minute intervals
10.Mash Out @ 75C for 15 mins
11.record pre Sparge volume and gravity
12.Sparge with 2.62 liters for a 5.5 gallon batch of 167F/75C till you get 25 Liters of Wort
13.record preboil volume and gravity
14.add 2-3 drops of fermcap
15.Bring to Boil and follow Hop schedule, Remember to add WHIRFLO TABLET & Yeast nutrient in f
16.Complete Boil. record post boil volume. Cool down to 70F on Brewzilla temp control.
17.record Original gravity.
18.Transfer to carboy with lots of splashing to oxygenate.
19.Let Wort Cool to 68 and pitch yeast. set inkbird to ferment temp to 69 F
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