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Details

Beer Style
8A Standard/Ordinary Bitter (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
320.4 points
Potential Extract
224.3 points (70% from recipe)
Anticipated OG
1.045 SG
Boil SG
1.032 SG (at start of boil)
Anticipated Color
11.5 SRM     
Estimated IBU
33.9 IBU
Estimated FG
1.014 SG
Estimated Alcohol
4.1 %abv
Mash
60 m @ 152.6 tempF

Style Compliance

8A Standard/Ordinary Bitter
Original Gravity
1.032-1.040 SG
Final Gravity
1.007-1.011 SG
Alcohol
3.2-3.8 %abv
Bitterness
25.0-35.0 IBU
Color
4.0-14.0 SRM
 
OG
1.045 SG High
FG
1.014 SG High
Alcohol
4.1 %abv High
Bitterness
33.9 IBU
Color
11.5 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 8 lbs 3.2 °L 37 ppg 91.4 %
Briess Caramel 120L 8.05 oz 120.0 °L 32 ppg 5.7 %
Briess Special Roast 4.02 oz 50.0 °L 33 ppg 2.9 %
Totals 8.8 lbs 320.4 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 8 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist91.4 %
Name: Briess Caramel 120L
Amount: 8.05 oz
Color: 120.0 °L
Potential: 32 ppg
% Grist5.7 %
Name: Briess Special Roast
Amount: 4.02 oz
Color: 50.0 °L
Potential: 33 ppg
% Grist2.9 %
Totals
Amount: 8.8 lbs
Potential: 320.4 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.20 oz @ 5.0 %AA (6.0 AAU) 25.3 (39.4 %) Boil 60 min
Golding 0.50 oz @ 5.0 %AA (2.5 AAU) 8.1 (30.2 %) Boil 30 min
Golding 0.50 oz @ 5.0 %AA (2.5 AAU) 0.5 (1.7 %) Boil 1 min
Totals 2.2 oz
Hop: Golding
Amount: 1.2 oz
%AA: 5.0
When: Boil
Time: 60 min
Hop: Golding
Amount: 0.5 oz
%AA: 5.0
When: Boil
Time: 30 min
Hop: Golding
Amount: 0.5 oz
%AA: 5.0
When: Boil
Time: 1 min
Totals
Amount: 2.2 oz

Yeast

Name Attenuation When
Wyeast 1968 London ESB Ale 69 % Primary
Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.