full list
narrow list
prev next#12:  Portland Ordinary Bitter (English Bitter)
Chris Swingley 
1-Sep-1993

Recipe (for 5 gallons final volume)

7.75	pounds		Pale Malt
0.25	pounds		Crystal Malt, 80L
1.25	ounces		Goldings pellet hops, % AA (90 minutes)
0.5	ounces		Goldings pellet hops, % AA (15 minutes)
0.75	ounces		Goldings pellet hops, % AA (1 minutes)

• Wyeast #1056 (American Ale Yeast), pitched at 74°F
• Starter: 2 liters water, 1/3 cup DME, 1/4 t yeast nutrient, pitched at 80 F

Water

• Porland City Water
• 5.0 gallons  water treated with:
• • 11.3 grams Gypsum.
  • 3.1 grams Epsom Salts.

Mash

• 8.0 quarts water @ 162°F, grist ratio of 1.0 quarts:pound @ 155°F (Held 90 minutes)

Sparge

• 5.0 gallons water @ 180°F, drain

Boil

• Boiled 6.0 gallons for 90 minutes to yield 5.0 gallons wort

Fermentation

• Primary: plastic, 2 days, 70°F, Added cold water to fill fermenter
• Secondary: glass, 30 days, 70°F

Packaging

• Bottled with 0.5 cups dextrose

Properties

Starting Gravity: 1.042	Final Gravity: 1.009
Original Extract: 10.5°plato	Apparent Extract: 2.31°plato
	Real Extract: 3.84°plato
Alcohol: 4.3% by volume	(3.4% by weight)
Apparent Attenuation: 80.0%	Mash Efficiency: 72%
Bitterness: 24 IBU	Color: 9 SRM
BU:SG: 0.57	BV: 1.28