Another NHC 2019 beer. See NHC details in my Schwarzbier discussion. I did change up this recipe a bit from last year. I went against my own advice and went to a blend of Whitbread Golding and East Kent Golding. Beer turned out well so we’ll see. I also adjusted for the larger volume of my conical.
Recipe Info
Recipe: best bitters 3v conical 1
Style: Best Bitter 11B BJCP 2015
Date: 02-05-2018
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.048 | 1.040 | 1.048 |
| FG | 1.011 | 1.008 | 1.012 |
| Color | 7.5 | 8.0 | 16.0 |
| ABV | 4.9 | 3.8 | 4.6 |
| IBU | 46.0 | 25.0 | 40.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 78 %
Mash Info
Weight: 15.775 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.93 G
Volume: 8.19 G
Temp: 154.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 5.51 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 14.200 Lb | 90.0 % | Maris Otter (Crisp) | 82.0 | 3.0 |
| 0.900 Lb | 6.0 % | Crystal, Medium (Simpsons) | 76.0 | 55.0 |
| 0.675 Lb | 4.0 % | Torrified Wheat | 79.0 | 1.7 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.75 Oz | Challenger | 7.6 | 60 mins | Boil | 13.0 |
| 1.5 Oz | WGV | 7.6 | 15 mins | Boil | 13.0 |
| 1.5 Oz | East Kent Goldings (EKG) | 4.6 | 15 mins | Boil | 8.0 |
| 1.5 Oz | WGV | 7.6 | 20 mins | Aroma | 8.0 |
| 1.5 Oz | East Kent Goldings (EKG) | 4.6 | 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 |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.49
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 73 | 3 | 21 | 30 | 181 | 30 |
| Sparge | 64 | 3 | 21 | 30 | 160 | 30 |
| Final | 107 | 5 | 33 | 47 | 267 | 47 |
| Target | 75 | 0 | 0 | 0 | 200 | 0 |
Water Profile Name: carrboro
Target Profile Name: hoppy
Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G
Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 2.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Sparge Water Adjustments
Gypsum: 6.0 g
Notes
Mash 154f 60 mins
168f 10 mins
Ferment 68f for 2 weeks
1/29/19 1L 100g DME starter with 1 pouch of WLP002
1/31/19 normal 3V brew day. pitched @ 1:30pm entire starter at 68F
2/1/19 strong bubbling
2/2/19 steady bubbling
2/3/19 slow steady bubbling
2/4/19 ~5 sec
2/9/19 forced diacetyl test. both seemed negative to me. shook up fermter to get yeast back in suspension just in case 🙂
2/13/19 cold crashed to 35F
2/14/19 dropped cone. aeration stone was slowly leaking so wanted to get beer out
2/15/19 racked to keg. FG 1.015
tasted good. maybe a hair too bitter?
2/23/19 gelatin added. 30 psi 24 hours then 11psi at 35F.