Best Bitter

As much as we love hoppy beers, it is nice to get some practice with more malt forward beers. British best bitters are great malt-forward beers that you can drink a lot of. We like to keep more sessionable beers in our keg fridge in order to have quicker turnover between beers. This recipe is mostly based off of our friend Roy's recipe, which we tasted and really enjoyed recently.

Recipe specifics:

Size (Gal): 6.00
Total Grain (lbs): 11.125 lbs
Projected OG: 1.044
Projected SRM: 12
Projected IBU: 34.20
Wort Boil Time (min): 60

Fermentables:

53.93% -- 6.00 lbs 2 Row
35.96% -- 4.00 lbs Maris Otter
04.49% -- 8.0 oz Crystal 120L
04.49% -- 8.0 oz Dingemans Cara 20
01.12% -- 2 oz Fawcett Pale Chocolate

Hops:
1.50 ounces EKG at 60 min
1.00 ounces EKG at 15 min
1.40 ounces EKG at 0 min

Extras:

3 grams - Gypsum (split between mash and sparge)
1 Whirlfloc tablet

Yeast:
WLP 037 - Yorkshire Square Ale Yeast (pitched a 1L starter, decanted)
                  - Yeast starter made from harvested yeast donated by friend Roy.

Mash:

Sacch rest: 75 min at 150F

Notes:

• 1/24/2015: Brewed
• Pitched yeast at 63F, fermented in cooler in the the mid 60s.
• 2/7/2015: Kegged Best Bitter