Thursday, 10 May 2012

Brewday - Best Bitter 10/05/2012

During the spring and summer months my work begins to hot up, so opportunities to brew can be few and far between. It's important to fire up the brewery when a window appears, and as I've had some work cancelled due to the appalling weather, that's today.

I'm revisiting my standard English Best Bitter that I've had problems with since switching the late hop from Styrian Goldings. This time I'm going to have a crack with a higher alpha hop, Aurora, sometimes referred to as a 'Super Styrian'. The remainder of the ingredients will be the same as before.

Special/Best/Premium Bitter

Type: All Grain Date: 10/05/2012
Batch Size (fermenter): 50.00 l Brewer: Mark
Boil Size: 62.65 l Asst Brewer:
Boil Time: 90 min Equipment: Elite Brewery
End of Boil Volume 55.12 l Brewhouse Efficiency: 73.00 %
Final Bottling Volume: 50.00 l Est Mash Efficiency 77.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50):
Taste Notes:

Amt Name Type # %/IBU
8700.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 95.0 %
460.00 g Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 2 5.0 %
32.00 g Whitbread Golding Variety (WGV) [6.80 %] - Boil 75.0 min Hop 3 12.3 IBUs
30.00 g Progress [7.50 %] - Boil 75.0 min Hop 4 12.8 IBUs
20.00 g Aurora [8.10 %] - Boil 15.0 min Hop 5 4.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
30.00 g Aurora [8.10 %] - Boil 1.0 min Hop 7 0.6 IBUs
Beer Profile
Est Original Gravity: 1.042 SG Measured Original Gravity: 
Est Final Gravity: 1.010 SG Measured Final Gravity: 
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol:
Bitterness: 30.0 IBUs Calories: 
Est Color: 12.7 EBC

As always, nothing seems to go exactly to plan when I'm rushing in the morning. My strike temperature was a little too high, so I had to add some cold liquor to the mash to get the temperature down. It's still at the higher end of the range around 69C (156F) and the mash is now a little thinner than usual, but we'll see what happens. The pH was 5.2

I'm going to split the batch into two and ferment one with US-05 and the other with WLP007. I'll be interested to compare yeasts and see what the pair bring to the table.

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