Hey! Here is what I have for the ordinary bitter. The malts are the exact ones I used. I've gained an appreciation in the past year of how much of a difference individual malters have in the final product. Also worth noting I do small batch (1.5 gallon) so you're probably better off keying off of the %/IBU and not the actual ingredient amount. Anyway, here is the hops/grain/yeast:

Here are my notes for the gravity readings and water chemistry (let me know if you have any questions, I read pH from 2 meters which is why I have 2 values as a range. I did not do a sparge to maintain optimum malt flavor):

• OG = 8.8 brix ~ 1.035
• FG = 4.8-5 brix ~ 1.010
• ABV = 3.4%

Mash pH = (aiming for 5.3) = 5.25-5.3 (accurate - less accurate pH meters)

Mash temp 155 for 60 minutes, mashout at 168 (leave for at least 10-15 minutes). No sparge (just dumped mineral’d sparge water right into main pot).

RO water used

Water additions (split 2 gallon for the mash, .75 gallon for sparge water (grains not actually sparged))

Addition baseline (per gallon):

1.05 g Gypsu .1 g Calcium Chloride

Additions actual:

• Mash - (2 gallons) - 2.1 g Gypsum, .2 g Calcium Chloride
• Sparge - (.75 gallon) - .79 g Gypsum, .08 g Calcium Chloride

This beer turned out great, though it absolutely has a burton-like sharpness to the final product. I thought it was wonderfully complementary to the subtle malt flavors.

-Andy