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Bitter Bald Guy ESB System


Details

Beer Style
8C Extra Special/Strong Bitter (English Pale Ale) (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
6 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
540.0 points
Potential Extract
405.0 points (75% from recipe)
Anticipated OG
1.068 SG
Boil SG
1.058 SG (at start of boil)
Anticipated Color
17.3 SRM     
Estimated IBU
47.5 IBU
Estimated FG
1.016 SG
Estimated Alcohol
6.7 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d
Mash
75 m @ 150 tempF

Style Compliance

8C Extra Special/Strong Bitter (English Pale Ale)
Original Gravity
1.048-1.060 SG
Final Gravity
1.010-1.016 SG
Alcohol
4.6-6.2 %abv
Bitterness
30.0-50.0 IBU
Color
6.0-18.0 SRM
 
OG
1.068 SG High
FG
1.016 SG High
Alcohol
6.7 %abv High
Bitterness
47.5 IBU
Color
17.3 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Crisp Maris Otter 12 lbs 3.5 °L 38 ppg 82.8 %
Briess Caramel 80L 2 lbs 80.0 °L 34 ppg 13.8 %
Dingemans Biscuit 0.5 lbs 22.0 °L 32 ppg 3.4 %
Totals 14.5 lbs 540.0 points 100%

Fermentables

Name: Crisp Maris Otter
Amount: 12 lbs
Color: 3.5 °L
Potential: 38 ppg
% Grist82.8 %
Name: Briess Caramel 80L
Amount: 2 lbs
Color: 80.0 °L
Potential: 34 ppg
% Grist13.8 %
Name: Dingemans Biscuit
Amount: 0.5 lbs
Color: 22.0 °L
Potential: 32 ppg
% Grist3.4 %
Totals
Amount: 14.5 lbs
Potential: 540.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 9.4 (17.6 %) Fwh 20 min
Target 1.00 oz @ 11.0 %AA (11.0 AAU) 31.1 (26.4 %) Boil 60 min
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 7.0 (13.1 %) Boil 15 min
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 0.0 (0.0 %) Boil 0 min
Totals 4.0 oz
Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Fwh
Time: 20 min
Hop: Target
Amount: 1 oz
%AA: 11.0
When: Boil
Time: 60 min
Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 15 min
Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 0 min
Totals
Amount: 4.0 oz

Yeast

Name Attenuation When
White Labs WLP001 California Ale 76 % Primary
Name: White Labs WLP001 California Ale
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Don Pfeiffer