Butty Bach Clone

SKU: CMTYRCP-0446 Categories: ,


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This is a Community Recipe created by markdoyle110

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Crisp Extra Pale Maris Otter (4000 grams)
TMM Rolled Barley Flakes (850 grams)
Crisp CaraGold Malt (250 grams)
Crisp Pale Wheat Malt (500 grams)
East Kent Goldings ( GOLDINGS ) Pellets (20 grams)
Fuggles Pellets (20 grams)
Bramling Cross Pellets (100 grams)
SafAle™ US-05 11.5g (1 packs)
SafAle™ S-04 11.5g (1 packs)


Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 20
Original Gravity: 1047
Final Gravity: 1012
ABV %: 4.64
IBU: 34.68

Temperature °C: 69
Length (mins): 60
Out temp °C:
Out time (mins):

Boil time (mins): 60

Additions and timing:

20g East Kent Goldings pellets start of boil
20g Fuggles pellets start of boil
1 hydrated Whirlfloc pellet 10 mins before flame out
1tsp Yeast Nutrient 10 mins before flame out
50g Bramling Cross at flame out and stand for 30 minutes before cooling

Secondary additions and timing:

After fermentation complete and diacetyl rested for 2 days at 21C, cool to 14C and dry hop with 50g Bramling Cross pellets.
Rouse hops after 24 hours then cold crash at 2C for 2 days before bottling

Yeast: One sachet each of S-04 and US-05
Fermentation temperature/steps: 18C for 2 days, then raise to 19C until fermentation complete, then diacetyl rest at 20C for 2 days before cooling to 14C for dry hopping


18 litres of mash water and 18 litres of sparge water will give preboil volume of 30 litres. Sparge at 72C. Post boil volume 25 litres, to collect 20 litres in FV.

Additional information

Weight 5.766 kg
Country of Origin GB
HS Code 2106909853


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