Ordinary Bitter (dry hop)
Standard/Ordinary Bitter

 

Type: All Grain

Date: 01/08/2005

Batch Size: 42.00 L

Brewer: Tim Gorman
Boil Size: 48.08 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.75 kg Maris Otter (Crisp) (4.0 SRM) Grain 88.9 %
0.48 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.5 %
0.23 kg Biscuit Malt (23.0 SRM) Grain 3.6 %
60.00 gm Willamette [5.80%] (60 min) Hops 20.2 IBU
30.00 gm Willamette [5.80%] (30 min) Hops 7.8 IBU
30.00 gm Willamette [5.80%] (1 min) Hops 0.5 IBU
16.00 gm Cascade [5.00%] (Dry Hop 7 days) Hops -
0.53 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.036 SG

Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.6 % Actual Alcohol by Vol: 3.3 %
Bitterness: 28.5 IBU Calories: 334 cal/l
Est Color: 10.5 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6.47 kg
Sparge Water: 28.25 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 16.86 L of water at 73.5 C 67.0 C 60 min
Mash Out Add 9.44 L of water at 93.1 C 75.6 C 10 min

 
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: 2.0
Pressure/Weight: 77.5 KPA Carbonation Used: 11 psi
Keg/Bottling Temperature: 10.0 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Used WLP001 for half and WLP002 for the other half. Preferred the 002 batch.
Cal Yeast FG 1.011
Eng yeast FG 1.011
The dry hopping was put in both kegs at 8gm each.