Best Bitter 3V 2

Another beer for the second half of the Southeastern Homebrewers Association competitions and again trying to improve my NHC beers.  I kept this recipe the same but I am messing with the process to make sure it finish out with a low enough gravity and also cleans up all the diacetyl which was an issue the last time I brewed this beer.  The fixes I’m going to try is dropping the mash temp from 154 to 152F and as fermentation starts to slow I’m going to swirl up the carboy to get the yeast back in suspension.  The issue with WLP002 is that it flocculates out like a rock (really big nasty cottage cheese) and so day 4 or 5 it has all sunk to the bottom and the beer finishes a bit sweet and since the yeast has all dropped out it doesn’t clean up the SMM/Diacetyl properly.  My other issue with this beer is I think it is a bit too caramelly so if this version is still too caramelly even with properly drying out and no diacetyl I’ll try cutting the crystal malt from 8 to 5% and maybe using midnight wheat to adjust the color if thats out of range.

Recipe Info

Recipe: best bitter 3v 2
Style: Best Bitter 11B BJCP 2015
Date: 07-23-2017

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.048

FG

1.010

1.008

1.012

Color

8.6

8.0

16.0

ABV

4.9

3.8

4.6

IBU

39.0

25.0

40.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.039
Predicted Mash Run-off: 4.78 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.000 Lb

88.0 %

Maris Otter (Crisp)

82.0

3.0

1.000 Lb

8.0 %

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

0.75 Oz

Northern Brewer (DE)

4.9

60 mins

Boil

11.0

1.0 Oz

Challenger

6.7

15 mins

Boil

10.0

1.0 Oz

Willamette

5.1

15 mins

Boil

8.0

1.0 Oz

Challenger

6.7

20 mins

Aroma

6.0

1.0 Oz

Willamette

5.1

20 mins

Aroma

5.0

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: 5.48

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

99

3

21

30

245

30

Sparge

96

3

21

30

238

30

Final

161

5

34

49

397

49

Target

75

0

0

0

200

0

Mash Water

Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments

Gypsum: 9.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments

Gypsum: 8.0 g

Notes

Mash 152f 60 mins
168f 10 mins

cool to 200F and put in whirlpool hops and let sit for 20 mins

Ferment 68f for 2 weeks

8/20/17 0.5L starter 50g DME WLP002
8/22/17 1/2″ kreusen and steady bubbling
8/25/17 kreusen dropped and slow steady bubbling already dropping clear so heavily swirled up the carboy to get yeast back up into suspension
8/27/17 ~4 sec between bubbles
8/29/17 no bubbling
9/6/17 racked beer to keg FG 1.014
tastes really good.  not getting diacetyl this time but still a bit high on caramel.  very good but i would like to tune that back.  promising.  moved to lagering fridge.
9/24/17 added gelatin since still a little haze.
9/26/17 moved to keezer and put in 30 psi over night.  then moved down to serving pressure.

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