Brewday - Best Bitter 11/12/2012

Weather permitting, I'm planning to brew tomorrow. After some dark beers and a couple of big ones, it's time to brew something a bit more sessionable. My plan is for a standard English bitter.

I'm having another crack at my best bitter recipe as the last few attempts were not the best, as they came at a time when some form of infection was ailing my brews. As I've appear to have turned a corner on that front, I reckon it's worth another go.

A variation of this beer, was one of the first recipes I put together after leaving kit brewing behind, so it's kind of special to me. A very simple grist of 95% Pale and 5% Crystal malts, with a combination of Progress and WGV hops for bittering, plus a late addition of Celeia.

Although temperatures are likely to be below freezing when mashing in, I'll take steps to try and ensure the outside water supply isn't completely frozen, for what will be my last brew of 2012.

Best (Celeia)

Special/Best/Premium Bitter

Type: All Grain	Date: 11/12/2012
Batch Size (fermenter): 50.00 l	Brewer: Mark
Boil Size: 61.39 l	Asst Brewer:
Boil Time: 75 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:
Ingredients
Ingredients Amt Name Type # %/IBU 8700.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 95.0 % 460.00 g Caramel/Crystal Malt -120L (236.4 EBC) Grain 2 5.0 % 30.00 g Progress [7.50 %] - Boil 60.0 min Hop 3 12.1 IBUs 30.00 g Whitbread Golding Variety (WGV) [6.80 %] - Boil 60.0 min Hop 4 11.0 IBUs 30.00 g Celeia [4.00 %] - Boil 15.0 min Hop 5 3.2 IBUs 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 - 2.0 pkg Nottingham Yeast (Lallemand #-)  Yeast 7 -
Beer Profile
Est Original Gravity: 1.042 SG	Measured Original Gravity:
Est Final Gravity: 1.009 SG	Measured Final Gravity:
Estimated Alcohol by Vol: 4.3 %	Actual Alcohol by Vol:
Bitterness: 26.4 IBUs
Est Color: 16.9 EBC