Ordinary Bitter |
Type: All Grain | Date: 8/1/2005 |
Batch Size: 11.10 gal | Brewer: Tim Gorman |
| Boil Size: 12.70 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: My Equipment |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 12.68 lb | Maris Otter (Crisp) (4.0 SRM) | Grain | 88.93 % | | 1.07 lb | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 7.49 % | | 0.51 lb | Biscuit Malt (23.0 SRM) | Grain | 3.58 % | | 2.12 oz | Willamette [5.80 %] (60 min) | Hops | 20.2 IBU | | 1.06 oz | Willamette [5.80 %] (30 min) | Hops | 7.8 IBU | | 1.06 oz | Willamette [5.80 %] (1 min) | Hops | 0.5 IBU | | 0.56 oz | 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 | |
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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: 3.63 % | Actual Alcohol by Vol: 3.25 % |
| Bitterness: 28.5 IBU | Calories: 158 cal/pint |
| Est Color: 10.5 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 14.25 lb |
| Sparge Water: 7.46 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 |
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Single Infusion, Medium Body| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Mash In | Add 17.82 qt of water at 164.3 F | 152.6 F | | 10 min | Mash Out | Add 9.98 qt of water at 199.5 F | 168.0 F | |
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| 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: 11.3 PSI | Carbonation Used: 11 psi |
| Keg/Bottling Temperature: 50.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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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. |
