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Notting Hill Pub Bitter System


Details

Beer Style
8A Standard/Ordinary Bitter (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
3.5 gal 
Boil Time
60 min 
Actual Extract
176.0 points
Anticipated OG
1.034 SG
Boil SG
1.049 SG (at start of boil)
Anticipated Color
9.9 SRM     
Estimated IBU
38.1 IBU
Estimated FG
1.008 SG
Estimated Alcohol
3.4 %abv
Fermentation
Primary 7 d, Secondary 14 d, and Lager 28 d

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
1.034 SG
FG
1.008 SG
Alcohol
3.4 %abv
Bitterness
38.1 IBU High
Color
9.9 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Alexander's Pale Malt Syrup 3 lbs 2.2 °L 36 ppg 63.2 %
Munton's DME Extra Light 1 lbs 5.0 °L 43 ppg 21.1 %
Simpsons Dark Crystal 0.5 lbs 75.0 °L 34 ppg 10.5 %
Briess Caramel 120L 0.25 lbs 120.0 °L 32 ppg 5.3 %
Totals 4.8 lbs 176.0 points 100%

Fermentables

Name: Alexander's Pale Malt Syrup
Amount: 3 lbs
Color: 2.2 °L
Potential: 36 ppg
% Grist63.2 %
Name: Munton's DME Extra Light
Amount: 1 lbs
Color: 5.0 °L
Potential: 43 ppg
% Grist21.1 %
Name: Simpsons Dark Crystal
Amount: 0.5 lbs
Color: 75.0 °L
Potential: 34 ppg
% Grist10.5 %
Name: Briess Caramel 120L
Amount: 0.25 lbs
Color: 120.0 °L
Potential: 32 ppg
% Grist5.3 %
Totals
Amount: 4.8 lbs
Potential: 176.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Challenger 1.00 oz @ 8.0 %AA (8.0 AAU) 32.9 (19.2 %) Boil 60 min
Golding 0.70 oz @ 5.0 %AA (3.5 AAU) 5.2 (7.0 %) Boil 10 min
Totals 1.7 oz
Hop: Challenger
Amount: 1 oz
%AA: 8.0
When: Boil
Time: 60 min
Hop: Golding
Amount: 0.7 oz
%AA: 5.0
When: Boil
Time: 10 min
Totals
Amount: 1.7 oz

Yeast

Name Attenuation When
Wyeast 1028 London Ale 75 % Primary
Name: Wyeast 1028 London Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: CCHBS