The spiral bound version was designed so that you could open the book in any recipe, and it would stay open; presumably easier for reading while brewing. I've just got the normal version.
It's not really meant to be a "hop forward" beer and will probably come out "malt forward" (which if you've ever tried Chavallier barley malt you'd agree that is what you want). However, 42IBU is top-end for a modern bitter of about 5% ABV.I used Wheeler's bitter profile to base my own on. I was going to use his but didn't have Epsom salts so my sulfate is a bit lower at 175 mg/l vs 100 mg/l chloride.
Your recipe sounds very nice, lots of Goldings should turn out a tasty beer.
… now that you have lots of answers in this thread, can I suggest you consider investing some time/money on some brewing software (whilst there are some free softwares/websites, you shouldn't underestimate the importance of spending some time really getting to know whichever one(s) you choose, how to use it and what it can do for you) … then you'll be able to get whatever recipe people offer up to you to the scale you want and using the ingredients you have/can getall recipes to brew 23 litres of this ale would be really appreciated
Thanks
Also,is it adding ok invert sugars post boil for gravity?
Well I couldn't leave it like that! So I jiggled about with the mash schedule and came up with …… I notice my recipe builder (Beersmith) predicts a high-ish FG (1.014). Might need a cooler mash? Ah, stuff it. I tried 62,64,67,70 and the FG "prediction" went up!
Hi jjsh,So we a OG from the recipe, and your required volume you are brewing. The OG is malts + sugars. So, if the sugars contribute 1.005, the malts contribute OG -1.005. We ignore the priming sugars as they are post boil.
So it's 1038.5 - 1005 = 1033.5.
You can then work out the amounts of each malt you need as a % of 1033.5. In this case;
Maris Otter Pale Ale Malt 93 %
Weyermann Acidulated Malt 2.5 %
Flaked Maize 2 %
Wheat Malt 2.5 %
.. which I would then do in brewing software. I then add the sugar into the list of fermentables in a quantity to give an OG lift if 1.005.
It took me ages to get my head around it, to be honest, and someone might yet come along and tell me I'm wrong, but I hope that makes sense.
75g Golding hops (AA 3.5%) 75 minutes
35g Golding hops (AA 3.5%) 20 minutes
20g Golding hops (AA 3.5%) 5 minutes
9g (6% of total) Golding hops (AA 3.5%) steep/whirlpool 25 minutes
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