NHC run beer number 5. For this recipe I took the Ordinary Bitters recipe and upped it to a Best Bitter. I used the Malsters I prefer (Crisp, Simpsons) and messed around with the hop bill by changing to something a little different with Challenger and Willamette rather than EKG and Fuggles. The Ordinary Bitters was good but I’m just not a huge fan of EKG so I decided to try something new.
BrewDesign
Recipe Info
Beer Name: bitter eBIAB 2
Style: Best Bitter
Style
Original Gravity: 1.049
Final Gravity: 1.012
Color: 9.1
Alcohol: 4.8 %
Bitterness: 41.1 IBUs
Brewery
Efficiency: 75
Attenuation: 75
Mash
Mash Fermentable Weight: 10.5 Pounds
Mash Thickness: 2.3 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.04 Gallons
Mash Volume: 8.88 Gallons
Strike Water Temp: 162.1 F
Mash Temp: 154 F
Boil
Kettle Gravity (start of boil): 1.041
Predicted Mash Run-off Volume: 7.0925
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6
Fermentables
| Weight (Lbs) | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 9 | 85.7 | crisp maris otter | 82.0 | 3.0 |
| 1 | 9.5 | simpsons medium crystal | 75.0 | 55.0 |
| .5 | 4.8 | Torrified Wheat | 79.0 | 1.7 |
Hops
| Weight (ozs) | Name | AAU | Time (mins) | Use | IBUs / Addition |
|---|---|---|---|---|---|
| .75 | Northern Brewer Pellets (US) | 7.0 | 60 | Boil | 18.1 |
| .5 | Challenger Pellets | 6.1 | 15 | Boil | 5.2 |
| 1 | Willamette Pellets | 6.0 | 15 | Boil | 10.3 |
| 1 | Challenger Pellets | 6.1 | 10 | Whirlpool | 3.8 |
| 1 | Willamette Pellets | 6.0 | 10 | Whirlpool | 3.7 |
Yeast and Friends
| Amount (Milliters) | Name |
|---|---|
| 1 vial | White Labs WLP002 English Ale |
Misc
| Amount | Name | Time |
|---|---|---|
| 1 | Whirlfloc Tablet | 15 |
| tsp | Yeast Nutrient (Wyeast) | 10 |
Notes
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 liters
Salt and Acid adjustments:
Mash Salts:
Gypsum: 8.0 gram
Mash Acid:
Sparge/Boil Salts:
Predicted Mash pH of: 5.35
Mash Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3
Boil Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3
mash 60 min 154
10 min 168
ferment 2 weeks @ 68F
1-22-16 made 0.5L starter of WLP002
1-24-16 normal brewday. pitched @ 4pm
@10pm no activity
1-25-16 big kreusen with strong bubbling
1-27-16 kreusen dropped and slowed bubbling ~5 sec
1-28-16 no activity
2-9-16 racked to lagering keg FG 1.018 pH 4.54 very clean. tastes fantastic! very promising
2-18-16 gelatin (1/2 tsp + 1/4 cup filtered water heated in microwave to 180F)
2-20-16 racked to clean keg set to 30 psi for 24 hours @ 38F then set to 12 psi
3-5-16 bottled off 6
this beer turned out really well. i prefer the british summer ale but mostly because I lean towards clean pale hoppy beers. not sure i would change anything.
NHC 1st round 2016:
Ding ding ding ding! Took 1st place in English Pale Ale category. Both judges said esters were a bit low which I would agree with especially if you compare it to fuller’s etc… then again, that is the quality i like least about fullers so not sure I would change that or not. Maybe pitch a little lower or up the ferment temp a degree or 2. or not 🙂
