Am Bitter
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.032 SG | Maximum OG: | 1.040 SG |
| Minimum FG: | 1.007 SG | Maximum FG: | 1.011 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 4.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 13.00 US gals | Wort Volume After Boil: | 12.00 US gals |
| Volume Transferred: | 11.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 11.00 US gals | Volume Of Finished Beer: | 10.00 US gals |
| Expected Pre-Boil Gravity: | 1.033 SG | Expected OG: | 1.035 SG |
| Expected FG: | 1.008 SG | Apparent Attenuation: | 77.2 % |
| Expected ABV: | 3.6 % | Expected ABW: | 2.8 % |
| Expected IBU (using Tinseth): | 34.6 IBU | Expected Color (using Morey): | 5.4 SRM |
| BU:GU ratio: | 0.98 | Approx Color: | |
| Mash Efficiency: | 83.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | -0 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Maris Otter | 11lb 0oz | 78.9 % | 2.8 | In Mash/Steeped |
| US Munich 10L Malt | 2lb 6oz | 17.0 % | 2.0 | In Mash/Steeped |
| US Caramel 40L Malt | 9.00 oz | 4.0 % | 1.9 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Columbus(Tomahawk) | 12.1 % | 28 g | 22.1 | Loose Pellet Hops | 60 Min From End |
| US Columbus(Tomahawk) | 12.1 % | 32 g | 12.4 | Loose Pellet Hops | 15 Min From End |
| US Columbus(Tomahawk) | 12.1 % | 47 g | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 85 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 221 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60 |
| Recipe Notes |
| /n/n |