Best Bitter 3V 1

NHC run beer #5!  This recipe took 1st in the first round last year and has done very well in competition so I decided to just stick with it and give it another go.

Recipe Info
Recipe: best bitter 3v 1
Style: Best Bitter 11B BJCP 2015
Date: 12-25-2016

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.048

FG

1.010

1.008

1.012

Color

8.7

8.0

16.0

ABV

5.0

3.8

4.6

IBU

41.0

25.0

40.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 11.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.59 G
Volume: 6.51 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.038
Predicted Mash Run-off: 4.56 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.000 Lb

87.0 %

Maris Otter (Crisp)

82.0

3.0

1.000 Lb

9.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.500 Lb

4.0 %

Torrified Wheat

79.0

1.7

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

Northern Brewer (DE)

9.6

60 mins

Boil

15.0

1.0 Oz

Willamette

4.1

15 mins

Boil

6.0

1.0 Oz

Challenger

6.1

15 mins

Boil

10.0

1.0 Oz

Willamette

4.1

20 mins

Aroma

4.0

1.0 Oz

Challenger

6.1

20 mins

Aroma

6.0

Yeast

Amount

Name

1.000 unit

English Ale White Labs WLP002

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

95

3

21

11

234

46

Sparge

7

3

21

11

24

46

Final

84

4

29

15

212

65

Target

75

0

0

0

200

0

Mash Water
Total Water Treated: 5.600 G
Percent RO / Distlled: 0 %
Water Used: 5.600 G

Mash Water Adjustments
Gypsum: 8.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.700 G
Percent RO / Distlled: 0 %
Water Used: 3.700 G
Sparge Water Adjustments

Notes

Mash 154f 60 min
168f 10 min

Ferment at 68f

1/11/17 400mL starter w/ 33g DME
1/13/17 normal brew day except pitched @ 62F (overshot cooling) and raised to 68F over 24 hours
1/14/17 1/2″ kreusen and steady fermenting/bubbling
1/15/17 1/2″ kreusen but seems to be slowing
1/16/17 kreusen dropped ~3 sec
1/17/17 ~6 sec
1/18/17 ~12 sec
1/19/17 no activity.  moved to room temp.
1/25/17 racked to keg.  FG 1.016 (test hydrometer and it was off by 0.02 🙂 ) pH 4.11
clean.  very good.  brilliant clarity.
2/5/17 added gelatin
2/7/17 racked to clean keg set to 25F overnight and turned down to 12psi @ 38 psi

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