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Christmas Yorkshire Best Bitter Rev #2 Modify Recipe All Grain
12
SRM
Stats
OG1.044
FG1.013
IBU42.2
ABV4.00
SRM12.0
BJCP 2004 - Special/Best/Premium Bitter

Recipe Notes: ProMash Recipe Adaption.... IBUs should be 39.1 or close... This Bitter should be drank within 14 Days of being brewed. I usually brew this as a 10 Gallon batch and top it off in 2 6.5 Gallon Fermentors. Reason being is: My Brewpot is only 12.50 US Gallons When it does sit longer it gets even better.
Tasting Notes: Excellent English Bitter with just a hint of Chocolate Flavour and Carmel Malty Undertones
Download Recipe: BeerXML

Status Testing
Rating 50 (1 Votes) - Rate The Recipe
Brewer Shawn Burgy
Boil Size 13.74 Gal
Boil Time 60 mins
Batch Size 12 Gal
Primary 14 days at 62 °F
Secondary 0 days at 68 °F
Tertiary 0 days at 32 °F
Lager/Condition 0 days at 48 °F
Calories (12oz) 143
  Style Comparison
  Low   High
OG 1.040 1.044 1.048
FG 1.008 1.013 1.012
IBU 25 42.2 40
SRM 5 12.0 16
ABV 3.8 4 4.6
CO2 0.8 2.4 2.1


% Weight Grain Type Color
41.4% 8 lbs TF Marris Otter 2 Row Grain 3.3
41.4% 8 lbs TF Halcyon 2 Row Grain 2.1
10.4% 2 lbs Simpsons Crystal 30-37L Grain 37
5.2% 1 lbs TF Pale Chocolate Malt Grain 100
1.6% 4.96 oz Muntons 60L Crystal Grain 60


Weight Name Time Type Use
None


Weight Hop Notes Form AA% Boil Time
1.25 oz Challenger Boil Pellet 7.00 60 mins
1.5 oz Target Boil Pellet 8.00 60 mins
1 oz Fuggles Boil Leaf 4.70 30 mins
1 oz Goldings, East Kent Aroma Plug 5.00 0 mins


Lab Product Name Type Form
Wyeast WY1469 Wyeast 1469 West Yorkshire -VSS Ale Liquid


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None



Mash: My Mash
Name Type Target Temp Time
British Single Infusion Mash Infusion 152 °F 60 mins
Mashout: 168 °F


Submitted By: Ohiobrewman On 10/20/09
Last Updated: 10/20/09


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