Notting Hill Pub Bitter - Extract

Notting Hill Pub Bitter - Extract
English Ordinary Bitter
Type: Extract Date: 1/10/2004
Batch Size (fermenter): 5.00 gal Brewer: CCHBS
Boil Size: 3.50 gal Asst Brewer:
Boil Time: 60 min Equipment: CCHBS partial boil instructions
End of Boil Volume 2.98 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 0.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

 

Ingredients
Amt Name Type # %/IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 0 21.1 %
3 lbs Pale Liquid Extract (8.0 SRM) Extract 0 63.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0 5.3 %
8.0 oz British Crystal 77L (77.0 SRM) Grain 0 10.5 %
0.70 oz Goldings, East Kent [5.00 %] - Aroma Steep 10.0 min Hop 0 0.0 IBUs
1.00 oz Challenger [8.00 %] - Boil 60.0 min Hop 0 30.6 IBUs
1.0 pkg London Ale (Wyeast Labs #1028) [125.00 ml] Yeast 0 -

Beer Profile

Est Original Gravity: 1.032 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.1 % Actual Alcohol by Vol: 0.6 %
Bitterness: 30.6 IBUs Calories: 32.0 kcal/12oz
Est Color: 11.1 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 4 lbs 12.0 oz
Sparge Water: 3.59 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 1.8
Pressure/Weight: 2.17 oz Carbonation Used: Bottle with 2.17 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

 
2017  Luzerne County Brewers