Beer #5 for NHC 2018. And thats a wrap! Sadly this is the only beer I entered that did not make it to the finals. A really good beer but it did not do well in competition. Not totally sure why. Judge feedback was not very helpful. I was in London not too long ago and this beer definitely fit right in with the boat load of bitters I had while there. The one thing I had changed was to go from Willamette to EKG and I think i wold go back to Willamette. I just prefer that flavor profile and the beer did better with that recipe.
Recipe: best bitters 3v 3
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 | 7.7 | 8.0 | 16.0 |
| ABV | 4.9 | 3.8 | 4.6 |
| IBU | 45.0 | 25.0 | 40.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 78 %
Mash Info
Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 154.0 F
Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 4.73 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 | 90.0 % | Maris Otter (Crisp) | 82.0 | 3.0 |
| 0.750 Lb | 6.0 % | 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 |
|---|---|---|---|---|---|
| 0.85 Oz | Challenger | 6.7 | 60 mins | Boil | 17.0 |
| 1.0 Oz | Challenger | 6.7 | 15 mins | Boil | 10.0 |
| 1.0 Oz | East Kent Goldings (EKG) | 5.0 | 15 mins | Boil | 7.0 |
| 1.0 Oz | East Kent Goldings (EKG) | 5.0 | 20 mins | Aroma | 5.0 |
| 1.0 Oz | Challenger | 6.7 | 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: 5.55
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 79 | 3 | 21 | 30 | 196 | 30 |
| Sparge | 77 | 3 | 21 | 30 | 192 | 30 |
| Final | 125 | 5 | 34 | 48 | 312 | 48 |
| Target | 75 | 0 | 0 | 0 | 200 | 0 |
Water Profile Name: carrboro
Target Profile Name: hoppy
Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G
Mash Water Adjustments
Gypsum: 7.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.250 G
Percent RO / Distlled: 0 %
Water Used: 5.250 G
Sparge Water Adjustments
Gypsum: 6.0 g
Notes
Mash 154f 60 mins
168f 10 mins
Ferment 68f for 2 weeks
2-21-18 kreusen forming. strong bubbling.
2-23-18 ~4 sec
2-24-18 ~6 sec
2-27-18 no bubbling
3-1-18 very slow bubbling but it appears to be from cooling / heating of fermenter. roused yeast to try and prevent diacetyl.
3-6-18 racked to keg
FG 1.015
nice beer. certainly a bit more bitter than before. a think good. hop character is really good. no diacetyl. fingers crossed.
3-7-18 added gelatin
3-11-18 put on high carb
3-12-18 moved down to 10psi @ 35F
3-15-18 put on draft