American Bitter
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.040 SG | Maximum OG: | 1.048 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 16.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 16.50 US gals | Wort Volume After Boil: | 14.00 US gals |
| Volume Transferred: | 12.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 12.00 US gals | Volume Of Finished Beer: | 12.00 US gals |
| Expected Pre-Boil Gravity: | 1.034 SG | Expected OG: | 1.040 SG |
| Expected FG: | 1.010 SG | Apparent Attenuation: | 73.9 % |
| Expected ABV: | 3.9 % | Expected ABW: | 3.1 % |
| Expected IBU (using Tinseth): | 37.4 IBU | Expected Color (using Morey): | 3.7 SRM |
| BU:GU ratio: | 0.94 | Approx Color: | |
| Mash Efficiency: | 72.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 20lb 0oz | 95.2 % | 3.6 | In Mash/Steeped |
| US Wheat Malt | 1lb 0oz | 4.8 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Columbus(Tomahawk) | 15.5 % | 0.52 oz | 11.4 | Loose Whole Hops | 60 Min From End |
| US Columbus(Tomahawk) | 15.5 % | 1.00 oz | 13.4 | Loose Whole Hops | 20 Min From End |
| US Centennial | 8.5 % | 1.00 oz | 4.4 | Loose Whole Hops | 10 Min From End |
| US Simcoe | 13.0 % | 2.00 oz | 7.4 | Loose Whole Hops | 5 Min From End |
| Citra | 12.3 % | 1.00 oz | 0.8 | Loose Whole Hops | 1 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Recipe Notes |