Ordinary Bitter - Save Yeast
Standard/Ordinary Bitter

 

Type: All Grain

 Date: 3/25/2013

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 95.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.67 %
0.50 lb Special Roast (50.0 SRM) Grain 6.67 %
1.10 oz Challenger [6.70 %] (60 min) Hops 23.4 IBU
1.00 oz Fuggles [4.40 %] (15 min) Hops 6.9 IBU
1.00 oz Fuggles [4.40 %] (1 min) Hops 0.6 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.044 SG

 Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.28 % Actual Alcohol by Vol: 4.17 %
Bitterness: 30.9 IBU Calories: 194 cal/pint
Est Color: 11.8 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 7.50 lb
Sparge Water: 4.70 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.00 qt of water at 163.3 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Tasting notes: Due the the very high efficiency, this beer seemed a little thin in the end. I would up the specialty grains next time to account for the higher efficiency next time.

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