BrewBlog: St. Paul of Cross’ Bitter Draught
Specifics
General Information
Method: Extract
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
12.00 pounds LME - Light 88.9% of grist
12.00 pounds Total Extract Weight 88.9% of grist
Reference
Grains
1.00 pounds 7.4% of grist
0.50 pounds 3.7% of grist
1.50 pounds Total Grain Weight 11.1% of grist
Reference
Hops
2.00 ounces 5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
10 AAUs
1.00 ounces 5% Pellets @ 30 minutes
Type: Bittering
Use: Boil
5 AAUs
1.00 ounces 5% Pellets @ 1 minutes
Type: Aroma
Use: Aroma
5 AAUs
0.50 ounces 5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
2.5 AAUs
4.50 ounces Total Hop Weight 22.5 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 1000 ml
Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Tasting Reviews
3 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Print Log Print Recipe Output to Beer XML
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