ESB - All Grain - JB Bitter

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Classic English Strong Bitter. Won first place at the Bluebonnet Brew-off 2000.


JB Bitter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale

Min OG: 1.046 Max OG: 1.065
Min IBU: 30 Max IBU: 65
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.25
Anticipated OG: 1.064 Plato: 15.69
Anticipated SRM: 9.4
Anticipated IBU: 30.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.7 18.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.1 1.50 lbs. Crystal 55L Great Britian 1.034 55
3.5 0.75 lbs. Wheat Malt Germany 1.039 2
4.7 1.00 lbs. Munich Malt Germany 1.037 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Plug 6.00 19.2 60 min.
1.00 oz. Goldings - E.K. Plug 6.00 3.4 15 min.
1.00 oz. Goldings - E.K. Plug 6.00 2.1 2 min.
1.50 oz. Fuggle Plug 4.00 3.4 15 min.
1.50 oz. Fuggle Plug 5.00 2.7 2 min.


Yeast
-----

White Labs WLP005 British Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 21.25
Water Qts: 26.56 - Before Additional Infusions
Water Gal: 6.64 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 8.34 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.