DaveyT wrote:I was thinking of amber and brown malts in a bitter. Maybe 5% of each plus 5% crystal. I've only got rye crystal in at the moment but I think it's great.
I wonder if it may be a bit dry is you use Amber, Brown and Crystal Rye
, only one way to find out though.........
Still might tweak the below MK2 recipe a little, but it's not far off where I want it.
John's Special Bitter MK2
Special/Best/Premium Bitter
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 4.240
Total Hops (g): 115.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.18 %
Colour (SRM): 9.9 (EBC): 19.5
Bitterness (IBU): 31.0 (Tinseth)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60
Grain Bill
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3.604 kg Maris Otter Malt (85%)
0.212 kg Biscuit (5%)
0.212 kg Brown Malt (5%)
0.212 kg Crystal 60 (5%)
Hop Bill
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23.0 g Challenger Leaf (6.6% Alpha) @ 60 Minutes (Boil) (1 g/L)
23.0 g Progress Leaf (6.4% Alpha) @ 30 Minutes (Boil) (1 g/L)
23.0 g Progress Leaf (6.4% Alpha) @ 5 Minutes (Boil) (1 g/L)
23.0 g East Kent Golding Pellet (6.5% Alpha) @ 0 Minutes (Aroma) (1 g/L)
23.0 g Fuggles Pellet (5.6% Alpha) @ 7 Days (Dry Hop) (1 g/L)
Misc Bill
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Single step Infusion at 61°C for 90 Minutes.
Fermented at 19°C with Safale S-04
Notes
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Total Liquor - 33L
Mash Liquor - 11L
Sparge Liqour - 22L
Salifert Test -
1 -
2 -
3 -
Starting Alkalinity - CaCO3
Treated Alkalinity - CaCO3
CRS @
Mash pH -
Water Profile - Graham Wheelers Mild
Pre-Boil -
Recipe Generated with
BrewMate
Cheers
MB