Ordinary Bitter (dry hop) II
Standard/Ordinary Bitter

 

Type: All Grain

Date: 06/05/2006

Batch Size: 40.00 L

Brewer: Tim Gorman
Boil Size: 45.79 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.5
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 Fuggles [5.70%] (60 min) Hops 20.8 IBU
44.00 gm Goldings, East Kent [3.90%] (30 min) Hops 8.0 IBU
45.00 gm Goldings, East Kent [3.90%] (1 min) Hops 0.5 IBU
8.00 gm Goldings, East Kent [5.00%] (Dry Hop 14 days) Hops -
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: 1.037 SG

Measured Original Gravity: 1.038 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.2 % Actual Alcohol by Vol: 3.4 %
Bitterness: 29.3 IBU Calories: 354 cal/l
Est Color: 10.8 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6.47 kg
Sparge Water: 25.96 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

Only dry hopped half
1.012 non dry hop may 13
1.011 8gm dry hop may 21
Took the dry hopped half to BSNBB IV (June 2 - 4)and won best of show