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