Category Archives: Bitter eBIAB 2

Bitter eBIAB 2

NHC run beer number 5.  For this recipe I took the Ordinary Bitters recipe and upped it to a Best Bitter.  I used the Malsters I prefer (Crisp, Simpsons) and messed around with the hop bill by changing to something a little different with Challenger and Willamette rather than EKG and Fuggles.  The Ordinary Bitters was good but I’m just not a huge fan of EKG so I decided to try something new.

BrewDesign

Recipe Info

Beer Name: bitter eBIAB 2
Style: Best Bitter

 

Style

Original Gravity: 1.049
Final Gravity: 1.012
Color: 9.1
Alcohol: 4.8 %
Bitterness: 41.1 IBUs

Brewery

Efficiency: 75
Attenuation: 75

Mash

Mash Fermentable Weight: 10.5 Pounds
Mash Thickness: 2.3 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.04 Gallons
Mash Volume: 8.88 Gallons
Strike Water Temp: 162.1 F
Mash Temp: 154 F

Boil

Kettle Gravity (start of boil): 1.041
Predicted Mash Run-off Volume: 7.0925
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
9 85.7 crisp maris otter 82.0 3.0
1 9.5 simpsons medium crystal 75.0 55.0
.5 4.8 Torrified Wheat 79.0 1.7

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.75 Northern Brewer Pellets (US) 7.0 60 Boil 18.1
.5 Challenger Pellets 6.1 15 Boil 5.2
1 Willamette Pellets 6.0 15 Boil 10.3
1 Challenger Pellets 6.1 10 Whirlpool 3.8
1 Willamette Pellets 6.0 10 Whirlpool 3.7

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP002 English Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 liters

Salt and Acid adjustments:

Mash Salts:
Gypsum: 8.0 gram

Mash Acid:

Sparge/Boil Salts:

Predicted Mash pH of: 5.35

Mash Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3

Boil Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3

mash 60 min 154
10 min 168

ferment 2 weeks @ 68F

1-22-16 made 0.5L starter of WLP002
1-24-16 normal brewday.  pitched @ 4pm
@10pm no activity
1-25-16 big kreusen with strong bubbling
1-27-16 kreusen dropped and slowed bubbling ~5 sec
1-28-16 no activity
2-9-16 racked to lagering keg FG 1.018 pH 4.54  very clean.  tastes fantastic!  very promising
2-18-16 gelatin (1/2 tsp + 1/4 cup filtered water  heated in microwave to 180F)
2-20-16 racked to clean keg set to 30 psi for 24 hours @ 38F then set to 12 psi
3-5-16 bottled off 6

this beer turned out really well.  i prefer the british summer ale but mostly because I lean towards clean pale hoppy beers.  not sure i would change anything.

NHC 1st round 2016:
Ding ding ding ding!  Took 1st place in English Pale Ale category.  Both judges said esters were a bit low which I would agree with especially if you compare it to fuller’s etc…  then again, that is the quality i like least about fullers so not sure I would change that or not.  Maybe pitch a little lower or up the ferment temp a degree or 2.  or not 🙂
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