This was another brew that I put on during my vacation. It turned out to be more of a kitchen sink brew as I checked out my inventory. I had some odds and sods of stuff left so figured I would finish them off.

Again, it was beautiful warm autumn day so brewing outside was not an issue. I ended up starting this one late in day as the kids had the day off from school and some of their friends called for them to come over for a visit.

You maybe wondering why I did a protein rest for this ale as I usually don’t. The reason is simple, the protein rest does not create dough balls when I mash-in at that lower temperature, like the higher temperature mash-in does. So, it’s just easier.

This beer is pretty much ready for kegging now. I haven’t check the gravity but this beer should come in around 3.5%ABV. A good session beer.

I am crossing my fingers on this ale. My last few didn’t turn out very well, but I think it was because of under pitching of the yeast and this might have happened to this also.

Recipe: Deerwood Bitter
Brewer: Tim Gorman
Style: Standard/Ordinary Bitter
TYPE: All Grain

Recipe Specifications
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Batch Size: 40.00 L
Boil Size: 48.17 L
Estimated OG: 1.040 SG
Estimated Color: 10.7 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes

Ingredients:
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Amount      Item
6.00 kg     Maris Otter (Crisp) (4.0 SRM) 85.35 %
0.45 kg     Carafoam (2.0 SRM) 6.40 %
0.25 kg     Victory Malt (25.0 SRM) 3.56 %
0.22 kg     Special B Malt (220.0 SRM)  3.13 %
0.11 kg     Caramel/Crystal Malt – 40L (45.0 SRM) 1.56 %
28.30 gm    Crystal [3.30 %]  (60 min) (Aroma Hop-Steep)
44.00 gm    Northern Brewer [6.00 %]  (60 min) 17.7 IBU
28.30 gm    Pearle [7.00 %]  (30 min) 10.2 IBU
28.30 gm    Pearle [7.00 %]  (15 min) 6.6 IBU
1 Pkgs      London ESB Ale (Wyeast Labs #1968) [Starter 12Yeast-Ale

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 7.03 kg
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Double Infusion, Medium Body
Step Time     Name               Description Step Temp
15 min        Protein Rest       Add 13.19 L of water at 55.6 C 50.0 C
75 min        Saccrification     Add 11.42 L of water at 89.9 C 66.7 C