Tim's Kitchen Sink
Special/Best/Premium Bitter

 

Type: All Grain

Date: 04/09/2006

Batch Size: 40.00 L

Brewer: Tim Gorman
Boil Size: 45.79 L Asst Brewer:
Boil Time: 60 min Equipment: Burning Barrel Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 74.4
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3.75 kg Maris Otter (Crisp) (4.0 SRM) Grain 46.8 %
2.25 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 28.1 %
0.45 kg Carafoam (2.0 SRM) Grain 5.6 %
0.45 kg Crystal Light - 45L (Crisp) (45.0 SRM) Grain 5.6 %
0.45 kg Munich II (Weyermann) (8.5 SRM) Grain 5.6 %
0.20 kg Rye Malt (Weyermann) (3.0 SRM) Grain 2.5 %
0.20 kg Special B Malt (220.0 SRM) Grain 2.5 %
0.16 kg Biscuit Malt (23.0 SRM) Grain 2.0 %
0.10 kg Aromatic Malt (26.0 SRM) Grain 1.2 %
53.00 gm Goldings, East Kent (pellet) [5.50%] (60 min) Hops 18.3 IBU
28.30 gm Willamette (whole) [5.20%] (60 min) (First Wort Hop) Hops 9.1 IBU
32.00 gm Willamette (whole) [5.20%] (15 min) Hops 4.7 IBU
28.30 gm Mt. Hood (whole) [4.70%] (1 min) Hops 0.3 IBU
0.53 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 35 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.046 SG

Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 5.3 %
Bitterness: 32.4 IBU Calories: 420 cal/l
Est Color: 11.8 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 8.01 kg
Sparge Water: 32.91 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 20.91 L of water at 73.2 C 66.7 C 60 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: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 226.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes