- Dark ordinary bitter, based on information from p. 272 Real Ale Almanac, Beartown Brewery, UK.
7-Mar-2004
Recipe (for 5 gallons final volume)
4.0 | pounds | (47%) | Crisp Maris Otter Pale Malt |
3.25 | pounds | (38%) | Dingemans Pilsner Malt |
13.0 | ounces | (10%) | Flaked Wheat |
5.0 | ounces | (4%) | Amber Malt (Dingemans Pilsner, baked 45 minutes @ 225 F, 30 minutes @ 300 F) |
1.0 | ounce | (1%) | Briess Roast Barley (300L) |
1.25 | ounces | Fuggles whole hops, 4.5% AA (60 minutes) | |
1.0 | ounce | Fuggles whole hops, 4.5% AA (first wort hop) | |
1.0 | ounce | Goldings whole hops, 4.3% AA (dry hopped in secondary) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 72°F
- Starter: 2 quart starter, built up from slant (20 ml, 50 ml, 500 ml, 2 quarts)
Water
- Fox Spring water
- 8.5 quarts mash water treated with:
- 5.0 grams Gypsum.
- 0.5 grams Canning salt.
- 0.33 ml 88% lactic acid.
- 24 quarts sparge water treated with:
- 5.5 ml 88% lactic acid.
Mash
- 8.5 quarts water @ 169°F, grist ratio of 1.0 quarts:pound @ 154°F (Held 120 minutes)
Sparge
- 26 quarts water @ 178°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 7 days, 66°F
- Secondary: glass, 20 days, 60°F
Packaging
- Bottled with 82 grams dextrose
- Conditioned for 3 weeks
- Ready to drink on 24-Apr-2004
Properties
Starting Gravity: 1.038 | Final Gravity: 1.006 |
Original Extract: 9.5°plato | Apparent Extract: 1.54°plato |
Real Extract: 3.03°plato | |
Alcohol: 4.2% by volume | (3.3% by weight) |
Apparent Attenuation: 83.8% | Mash Efficiency: 71% |
Bitterness: 29 IBU | Color: 10 SRM |
BU:SG: 0.76 | BV: 1.96 |
Tasting Notes
- 24-Apr-2004 (7 weeks) -- Light color and body, nice head, easy to drink. Bitterness seems a bit rough and not very hoppy -- more like cidery.
- 19-Jun-2004 (15 weeks) -- Bitterness mellowed some, but the hoppiness is still quite sharp. I'll bet I went a bit overboard on the gypsum and wound up with more sulfate than I would have liked. Maybe it's better not to come all that close to Burton-on-Trent's 600+ ppm sulfate. It's still a nice beer, refreshing and very drinkable.
Other Brewing pages:
List of recipes | Equipment | Books | Brewery Research |