This is my other rebrew for NHC 2016. I thought this beer was spot on so I kept the recipe the same.
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
Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 litersSalt 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
4-2-16 0.5L starter of WLP002
4-4-16 normal brew day and pitched at 4pm
4-6-16 kreusen dropped and bubbling slowed
4-7-16 no bubbling
4-11-16 dropped pretty clear
4-18-16 racked to lagering keg. taste seems a bit off to me. hops aren’t coming through as much as I would want but sample is yeasty so we’ll see. also seems a bit thin and maybe cidery? concerned. FG 1.016
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 litersSalt 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
4-2-16 0.5L starter of WLP002
4-4-16 normal brew day and pitched at 4pm
4-6-16 kreusen dropped and bubbling slowed
4-7-16 no bubbling
4-11-16 dropped pretty clear
4-18-16 racked to lagering keg. taste seems a bit off to me. hops aren’t coming through as much as I would want but sample is yeasty so we’ll see. also seems a bit thin and maybe cidery? concerned. FG 1.016