Bob's Burton BitterBatch Size:5.5 gal.
Brewed By: Bob AthanasidyEfficiency:75%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Malt 2-Row (Maris Otter)874.8
Flaked Corn (Maize)19.3
Roasted Barley.21.9
Crystal (60L).54.7
Brown Sugar19.3
Total Weight10.70
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
172.3F3.1 gal.5.5 gal.170F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Northern Brewer - Pellet90.56018.1
Challenger - Pellet7.512018.3
Northern Brewer - Pellet90.510.8
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
16 SRM1.0556.081.81.64
FGIBUCaloriesTarget BV
1.01037.2239
(per 16 oz. Pint)
1.67
Target Beer Style Info. & Typical Ingredients
BITTER ALE
Strong Bitter/English Pale Ale

SG Range: 1.048 to 1.060+
FG Range: 1.010 to 1.016
IBU Range: 30 to 50+
SRM Range: 6 to 18
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Burton versions use medium to high sulfate water.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: British Ale II
Fermentaion Temp: 68F
Mash schedule more like mini step as I had trouble getting up to temp. Should be ample Beta and Alpha conversion. Burton salts (gypsum) added before first hop addition. Gravity was a little higher than expected (1.064) so I left little more than a gallon with the trub and topped off to 5.5 with filtered water. O.G now at target.