Monday, 10 December 2012

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 GrainDate: 11/12/2012
Batch Size (fermenter): 50.00 lBrewer: Mark
Boil Size: 61.39 lAsst Brewer:
Boil Time: 75 minEquipment: Elite Brewery
End of Boil Volume 55.12 lBrewhouse Efficiency: 73.00 %
Final Bottling Volume: 50.00 lEst Mash Efficiency 77.4 %
Fermentation: Ale, Two StageTaste Rating(out of 50): 
Taste Notes:

8700.00 gPale Malt, Maris Otter (5.9 EBC)Grain195.0 %
460.00 gCaramel/Crystal Malt -120L (236.4 EBC)Grain25.0 %
30.00 gProgress [7.50 %] - Boil 60.0 minHop312.1 IBUs
30.00 gWhitbread Golding Variety (WGV) [6.80 %] - Boil 60.0 minHop411.0 IBUs
30.00 gCeleia [4.00 %] - Boil 15.0 minHop53.2 IBUs
0.50 ItemsWhirlfloc Tablet (Boil 10.0 mins)Fining6-
2.0 pkgNottingham Yeast (Lallemand #-) Yeast7-
Beer Profile
Est Original Gravity: 1.042 SGMeasured Original Gravity: 
Est Final Gravity: 1.009 SGMeasured Final Gravity:
Estimated Alcohol by Vol: 4.3 %Actual Alcohol by Vol: 
Bitterness: 26.4 IBUs
Est Color: 16.9 EBC

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